White Roots Spaghetti by René Mathieu
Print
Serves: 6
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1|1 voted )
Ingredients
- 4 nice salsifies
- 1 small celery root
- 1 kohlrabi
- 1 parsnip
- 10 g truffles
- 1 bunch chives, chopped
- 30 g grated parmesan cheese
- 20 g smoked oil
- 50 g butter
- For the sauce
- 10 g candied lemon
- 200 ml vegetable cream
- vegetable scraps
- 20 g butter
Instructions
1. Peel and cut the roots into thin strips (about the size of spaghetti) using a mandolin, reserving the scraps for the sauce.
2. Steam the spaghetti al dente for about 10 minutes.
3. Put the spaghetti in a pot, add the butter, chopped truffles (keep a few slices for decoration), mix.
4. At the last minute, add the chopped chives and parmesan cheese.
Sauce
Centrifuge the vegetable scraps to make a juice (about 150 ml). Add to the cream and bring to a boil, then pour into a blender with the lemon and add the smoked oil.
Arrange
Arrange the spaghetti in a shallow dish. Spoon 2 tablespoons of sauce over it. Decorate with a few herbs and flowers and finely grated truffles.
