Open lasagne with bits and bobs

We decided to knock around in the kitchen for a bit and make an open vegetarian lasagne with crispy bits and bobs.  It took a bit of time but it was seriously worth it.  Pea and tarragon purée, celeriac purée, crispy topinambur, topinambur purée. Crispy roasted cheeses, freshly shaved 36 month aged comté.  Egg yolk, warmed. Mushrooms cooked in butter with tarragon, little pieces of celeriac cooked in butter, roasted fennel, fennel fronds, fresh fennel, chervil and chives from the garden. 

Building up the layers

The celeriac purée isn't as smooth as usual because we use the skins but it still tasted amazing.  We use EVERYTHING.  The pea purée is also not as silky smooth as usual.  Lazy.  But it doesn't take away anything away from the flavour.

The fresh pasta was (in our opinion) beautifully cooked.  Not soggy at all, just with that tiny bit of bite.  
We added diced roasted celeriac pieces....

Then crispy cheeses (crisped in the oven, blue and delice de bourgogne)  I also added uncooked shaved 36 month aged comté. It's so seriously delicious.  We won't be able to buy these once we leave France.  The Comté has crystals from the ageing process.  It is a complete treat to eat these AOP cheeses.

So, we have an open lasagne, with celeriac purée, pea purée,  crispy roasted Jerusalem artichoke, roasted fennel,  Jerusalem artichoke purée

With crispy fried onion, the egg yolk and all those purées underneath...... and the crispy cheeses and shaved aged cheese.  Completely vegetarian.  

Yum. We were completely stoked with this dish.  We were able to enjoy our dinner outside with the fire and those crispy breads Andy made were unreal....we do love our crispy bits and bobs. 

 

                      Like little pillows of crispy deliciousness, Khalas!