Root vegetable mille-feuille with black truffles, like a lasagne (Vegan) by Bernard Ravet
Mille-feuille de légumes racines aux truffes noires, inspired by Bernard Ravet, is a vegan version of mille-feuille that celebrates the produce of the earth. With a harmonious layering of multicolored carrots, Jerusalem artichokes, parsnips and kale, enhanced by the unmistakable flavor of Vaud truffles, this dish is a promise of deliciousness and elegance on your table.
Ingredients for 4 people :
2 yellow carrots
2 purple carrots
2 orange carrots
2 Jerusalem artichokes
1 parsnip
1 kale
50 g Waldensian truffles
300 g tomato sauce
A little olive oil
Fleur de sel
Espelette pepper
Wash and peel vegetables to taste.
English-style cooking: in a large pot of salted water, cook each vegetable for 2 minutes, then refresh in ice-cold water. Set aside.
Cook cabbage leaves in the same way, leaf by leaf, drain and place on kitchen paper.
Wash the truffles, make about twenty strips for the top of the lasagne, then slice the rest.
Preheat oven to 160°C.
In a gratin dish, start with a thin layer of tomato sauce, a few drops of olive oil, sprinkle with a few sliced truffles, then a layer of cabbage, tomato sauce, olive oil, Espelette pepper, vegetables, truffles and repeat 3x. For the final layer, tomato sauce, then arrange the vegetables as shown in the photo (without the truffles for the moment), a few drops of olive oil, fleur de sel and Espelette pepper.
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.
