Gratin of parsnip and Jerusalem artichoke with salsify and crispy pear

Heat the gratins at 200°C for about 10 minutes.

1. Wash and peel the salsify. Cut to the desired size.
2. Bring milk with a little salted butter to a boil and cook the salsify in it (keep al dente).
3. Separate the eggs (we only use the egg white) and beat the egg white.
4. Process the pan tostado in the food processor to a powder.
5. Dip the cooked salsify in the egg white and then roll in the pan tostado powder.
6. Fry before serving.

1. Melt some salted butter.
2. Peel the pear, slice it into thin slices, and pat them dry.
3. Brush the brick pastry with the melted butter.
4. Arrange the pear slices on top.
5. Brush a second sheet of brick pastry with butter and place it on top.
6. Cut or trim the pastry around the pears to size.
7. Press the pastry down well and place it on a baking mat.
8. Place a second baking mat on top.
9. Bake in an oven at 180°C for about 10 minutes.
10. Remove the top mat and bake for another 1 to 2 minutes until the pastry turns brown.
11. Set the oven to 100°C and let the pear slices dry until they are completely crispy.

1. Heat all ingredients, except the cheese, to 60ÀöC.
2. Mix everything well and strain.
3. Crumble the cheese into the mixture and gently heat until the cheese has melted.
4. Serve warm.

1. Toast the tablespoon of sliced almonds in an oven at 180°C until golden brown.
2. Place the gratins warm on the plate.
3. Fry the breaded salsify and cut in half, place on and next to the gratins.
4. Place the crispy pear in between.
5. Pour the almond-cheese sauce over and garnish with some pieces of cheese and the toasted sliced almonds.
6. Garnish with fine cress.