Mille-feuille of root vegetables and Salad Pea

Ingredients for four people

• 200 g Jerusalem artichokes
• 200 g red sweet potato
• 200 g parsnip
• 200 g milk
• Butter
• Salt
• Pepper
• 1 punnet of Salad Pea

Method

• Take the Jerusalem artichokes, sweet potato and half the parsnips, wash them and slice them very thinly using a mandoline. Line a baking tray with baking paper, start layering the vegetable slices and the Salad Pea, seasoning each layer with salt and a small knob of butter. Once you have finished with the vegetables, cover with more baking paper and bake at 160°C for 40 to 50 minutes. When the vegetables are cooked, place a weight on the baking tray to compact the root vegetable terrine and leave to cool overnight in the fridge.
• Cut the remaining parsnip into small cubes, place them in a small saucepan, cover with milk, season lightly with salt and cook over a low heat until the milk has been completely absorbed. Place the cooked parsnip in a food processor, add a little salt and blend until you have a thick, firm purée, then transfer it to a piping bag.
• Remove the terrine from the fridge, cut it into rectangles and plate up. Place a rectangle of vegetable terrine on each plate, use the piping bag to pipe swirls of parsnip cream onto the terrine and finish with the Salad Pea.

Recipe: Pier Giorgio Parini