Crusted forgotten vegetables with Chabichou
Heat oven to 180°C
Wash and peel the pumpkins and squash melons then cook in salty boiling water for about 5/6 min
Repeat the process for Jerusalem artichokes (10min) and Chinese artichokes (8min)
Melt the butter in a pan, add the cooked vegetables and allow to cook on strong flame for 2min, stir well.
Add chopped tarragon, stir well.
Cut the Chabichou into slices of 2cm.
Place the cheese over the vegetables that have been previously transferred into an oven pan or dish.
Allow to cook in the oven for 2min before passing under the grill to make the top a nice crispy golden brown (1 to 2min).
What fun, first finding the vegetables and them getting your guests to guess. One of the great joys of cooking is serving new and exciting tastes. This dish can be achieved with other vegetables, but why not be adventurous. Finishing touch: a salad with a sprinkling of walnuts. Sublim !
2 Chabichou du Poitou
2 small pumpkins
2 Jerusalem artichokes
2 squash melons
2 small Chinese or Japanese artichokes
1/2 a bunch of tarragon
100gr of salted butter
course grained salt
Chabichou du Poitou