Buy online! Pick up at our warehouse or free delivery on orders over $99. Shop now!
Jade's best vegetarian recipe
by: Jade Auclair-Roy
- Preparation 30 min
- Cooking 40 min
- Portions 2 pers.
Ingredients needed
- 1 cup Brussels sprouts
- Mushrooms (any variety you like)
- 2 French shallots
- 2 cloves garlic
- 1 leek
- 1 sweet potato
- 2 eggs
- 1 cup mascarpone
- Favuzzi truffle oil
- 1 tbsp. butter
- Favuzzi truffle salt
- Extra-virgin olive oil for frying
Products used in this recipe
Steps of preparation
- Cut the sweet potato in half, oil, season with salt and pepper and bake at 400°F for 35-40 minutes, or until tender.
- Meanwhile, remove the leaves from the Brussels sprouts and chop the shallots and garlic. Cook vegetables in a skillet until golden and tender, then set aside.
- In a bowl, mix the mascarpone with a pinch of truffle salt and a drizzle of truffle oil. Taste and adjust to taste.
- Slice leeks and fry in oil. Season with salt and pepper and set aside.
- Bring the water to the boil, add a little vinegar and poach the eggs.
- Assemble the plate by layering the vegetables and sweet potato, then add the mascarpone, fried leek slices and a drizzle of truffle oil.
Other recipes that may be of interest to you
Favuzzi is also
A selection of
handcrafted products
of quality
A reference
on olive oil