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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
1 tbsp. butter
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.
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