Root vegetable lasagne with black truffles by Bernard Ravet
Discover root vegetable lasagne with black truffles, a culinary creation that combines the sweetness of winter vegetables with the aromatic richness of Vaud truffles. This refined dish transforms traditional lasagne into a work of art, promising a taste experience as delicious as it is visually impressive.
Ingredients for 4 people:
2 yellow carrots
2 purple carrots
2 orange carrots
2 Jerusalem artichokes
1 parsnip
9 lasagne sheets
50 g truffles vaudoise
For the béchamel:
50 cl milk
50 gr butter
50 gr flour
Wash and peel vegetables to taste. In a large pot of salted water, cook each vegetable for 2 minutes, then refresh in ice-cold water. Set aside.
Cook lasagne sheets according to package directions.
Wash the truffles, make about twenty strips for the top of the lasagne, then slice the rest.
Make the béchamel: Melt the butter in a small saucepan, add the flour and heat briefly without letting the mixture brown.
Remove the saucepan from the heat and pour in the milk while stirring (if lumps appear, strain the sauce through a colander).
Return to the griddle and simmer for 3-5 min, stirring regularly, seasoning generously.
Preheat oven to 160°C.
In a gratin dish, start with a thin layer of béchamel, sprinkle with a few sliced truffles, then a layer of pasta, béchamel, vegetables, truffles and repeat 3x. For the final layer, add a light béchamel sauce, then arrange the vegetables as shown in the photo (without the truffles for the moment).
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and turn the oven up to 195°C for 10 minutes to brown.
When removed from the oven, wait for the dish to cool slightly, then add the remaining truffles, replace the foil and leave to stand for 10 minutes.
This dish can be prepared in advance before cooking, just assemble the cold layers and leave in the fridge.
