Winter garden : vegan

Chop carrots and Jerusalem artichokes. Place the vegetables in a frying pan and let them gently caramelize in the butter. Season.

After caramelizing, place the vegetables in a dehydrator for at least 24 hours to obtain a carrot and Jerusalem artichoke crumble.

Peel and chop the celeriac. Place the celeriac, whipping cream and Tadoka Vanilla in a vacuum bag.

Release the vacuum and bake for about 1 hour at 185ºF (86°C) in a steam oven. Leave to cool, then blend in a food processor.

Strain the celery purée through a fine sieve to remove the creamy part, add the butter and adjust the seasoning with salt and pepper.

Peel and trim the carrots, keeping the tops for decoration.

Place the carrots, juice and Tadoka in a vacuum bag. Vacuum-seal and bake at 185ºF (86°C) for 1 hour in a steam oven, then leave to cool.

Just before serving, glaze the carrots in a frying pan with butter, juice and vanilla to candy them and keep them shiny.

Reduce carrot juice to 200g. Add salt and Gracila Gel, then bring to a boil and set aside until cool. Once cooled, mix the gel.

Peel the Jerusalem artichokes and cut into quarters. Place the Jerusalem artichokes, butter and Tadoka in a frying pan. Caramelize the Jerusalem artichoke quarters and season. Cut the quarters into 5 pieces. Set aside, keeping warm.

Make the crisp. Set aside. Prepare the cream of celery and keep warm. Make the candied carrots and prepare the pan-fried Jerusalem artichoke. Place a large drop of cream of celery on a plate and draw it out with a spoon.

Place a candied carrot on one side in the cream of celery, and on the other side the slices of Jerusalem artichoke.

Using a piping bag without a tip, pipe the carrot gel along the length of the carrot and place the carrot tops on top, alternating with the vegetable crumble.

Take the glaze juice from the carrots, add a little Carrot Gel and dot the sauce on the side of the plate. Serve hot or cold.