Braised Jerusalem artichokes, salsify and celeriac


(For 4 portions)

  • 1 punnet Zorri Cress
  • 1 punnet Kyona Mustard Cress
  • 250g peeled salsify
  • 300g Jerusalem artichokes
  • 1 smaal celeriac
  • 500ml vegetable stock
  • 60g unsalted butter
  • 4 tsp white truffle balsamic vinegar
  • 1 pinch of fine sea salt
  • 1 pinch of white ground pepper


  • Brush and clean the Jerusalem artichokes and peel the celeriac. 
  • Make 2 thick slices out of the celeriac and cut the rest into small cubes. 
  • Cut half of the artichokes into wedges and cut the rest into slices to add to the celeriac cubes. 
  • Make a puree with 250ml of vegetable stock, the celeriac cubes, the slices artichokes and 20g of butter.  
  • Pass the puree through a sieve, season to taste and reserve. 
  • Cook and braise the salsify with 20g of butter and 100ml of vegetable stock.
  • Cook and braise the wedges of Jerusalem artichoke with 20g of butter and 100ml of vegetable stock. 
  • Cook and braise the two slices of celeriac with the rest of the butter and stock and cut out 2 regular strip or "baton” out of the slices.  
  • To dress the dish, cover the bottom of each plate with a fine layer of puree. 
  • Divide the salsify into 4 portions and place a pile (off centre) in each plate. 
  • Place the strip of cooked celeriac besides the salsify and add the artichoke wedges on top of it with a few leaves of Zorri Cress. 
  • Add a drizzle of white truffle balsamic vinegar on the salsify and arrange a few leaves of Kyona Mustard Cress. 
  • Serve.

Recipe: Franck Pontais

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