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
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).