For his lunch, Yves Camdeborde cooked root vegetables, which he chose to accompany with beautiful slices of Paris ham on the bone. A recipe he decided to share at the Table des Bons Vivants.
For 4 people
Utensils:
1 small knife
The oven plate (fried pan)
Ingredients:
4 slices of ham on the bone
1 cauliflower
2 sweet potatoes
4 tuberous chervil
4 parsnips
1 red onion
1 head of garlic
1 teaspoon of curry
1 teaspoon fleur de sel
2 tablespoons rapeseed oil
2 sprigs of rosemary
20 black peppercorns
20 coriander seeds
Production :
Wash and peel all the vegetables carefully.
Cut all the vegetables into large pieces and put them with all the ingredients in the baking sheet (except the ham) and bake in an oven at 200 degrees for 15 minutes, then 45 minutes at 120 degrees.
Remove from the oven, place the ham slices on top and serve.