Rinse and peel the salsify. Cut them into pieces of about
three centimetres and keep them in vinegar water.
Drain them, steam them briefly until half-cooked and then fry
them for a few minutes in a little butter until they get a nice
brown colour. Season with pepper and salt. Mix with chopped
parsley and leave to fry a little longer.
Fry the wild boar roast in butter until brown all over. Add a
chopped onion, a sprig of thyme and a bay leaf and a glass of
water. Cover the casserole, turn down the heat and leave to
roast for about 25 min to 45 min, depending on the weight of
the roast. Keep the roasting juices. Let the roast rest, covered,
off the fire. Just before serving, cut it into centimetre-thick
slices.
Sauce: Strain the roasting liquid. Add a dash of balsamic
vinegar and a spoonful of Sirop de Liège. Let it boil down and
thicken the sauce if desired.
Make a Jerusalem artichoke puree. Peel the Jerusalem
artichokes and steam them until tender. Do the same with the
yellow turnips. Cut an onion into half-moons and fry with some
butter until caramelised. A few minutes before it is ready, add
two crushed garlic cloves, a pinch of dried thyme and a twist of
the pepper mill. Add the steamed Jerusalem artichokes and
turnips and let them cook along for a while.
Use the immersion blender. Blend into a puree. Season to taste
with nutmeg, pepper and salt from the mill.
On the dinner plate: a pre-cut roast, half covered with sauce,
the fried salsify and the puree, finished off with a tuft of flat
parsley.
fillet roast of wild boar with salsify
thyme
bay leaf
balsamic
Sirop de Liège
Jerusalem artichokes
yellow turnips
garlic nut
nutmeg
wild boar roast
salsify
vinegar
butter
salt and pepper
parsley
onion
Rinse and peel the salsify. Cut them into
pieces of about three centimetres and keep
them in vinegar water.
Drain them, steam them briefly until half-
cooked and then fry them for a few minutes in
a little butter until they get a nice brown colour.
Season with pepper and salt. Mix with chopped
parsley and leave to fry a little longer.
Fry the wild boar roast in butter until brown all
over. Add a chopped onion, a sprig of thyme
and a bay leaf and a glass of water. Cover the
casserole, turn down the heat and leave to
roast for about 25 min to 45 min, depending on
the weight of the roast. Keep the roasting
juices. Let the roast rest, covered, off the fire.
Just before serving, cut it into centimetre-thick
slices.
Sauce: Strain the roasting liquid. Add a dash of
balsamic vinegar and a spoonful of Sirop de
Liège. Let it boil down and thicken the sauce if
desired.
Make a Jerusalem artichoke puree. Peel the
Jerusalem artichokes and steam them until
tender. Do the same with the yellow turnips.
Cut an onion into half-moons and fry with some
butter until caramelised. A few minutes before it
is ready, add two crushed garlic cloves, a pinch
of dried thyme and a twist of the pepper mill.
Add the steamed Jerusalem artichokes and
turnips and let them cook along for a while.
Use the immersion blender. Blend into a puree.
Season to taste with nutmeg, pepper and salt
from the mill.
On the dinner plate: a pre-cut roast, half
covered with sauce, the fried salsify and the
puree, finished off with a tuft of flat parsley.
fillet roast of wild
boar with salsify
thyme
bay leaf
balsamic
Sirop de Liège
Jerusalem artichokes
yellow turnips
garlic nut
nutmeg
wild boar roast
salsify
vinegar
butter
salt and pepper
parsley
onion
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
