Crispy corn, leek fondue & beet hummus

Our landscapes are adorned with their beautiful autumn colors. Damien Colin from the Georgette restaurant, located in Roanne, helps us put autumn on our plates with this crispy corn, leek fondue & beetroot hummus with a carrot and ginger sauce! Let yourself be tempted by this fall recipe where leeks, beets and carrots go perfectly together. A recipe that will dazzle your guests.

A recipe for 6 people proposed by the restaurant Georgette.

Crispy corn

• 270 g corn flour
• 10 g cornstarch
• Salt pepper
• 20 g tahini
• 40 g olive oil
• 30 g rapeseed oil
• 330 g of water

Mix all the ingredients with a whisk in a salad bowl then place on a baking paper and spread the tiles in a circle with a spoon, soaking well in water to spread thinly.
Bake for about 9 minutes at 200 ° C. Count 3 tiles per person.

Beetroot hummus

• 500 g of chickpeas cooked in water (after soaking)
• 180 g cooked beetroot
• 4 cloves of garlic
• 15 cl olive oil
• 1 dash of toasted sesame oil
• Lemon juice
• 3 tablespoons of tahini
• 1 tablespoon of cumin grain
• Water

The day before, soak the chickpeas then cook them for about 2 hours on day J. Then mix all the ingredients, being careful about the seasoning, then keep slightly hot in a casserole dish during the dressing.

Leek fondue

• 1 small onion
• 1 kg of washed leeks
• 80 g olive oil
• 1 teaspoon ground coriander

Wash and finely slice the leeks. Sauté quietly, covering from time to time in order to
master cooking.

Carrot and Ginger Sauce

• 400 g of carrots, boiled in water
• 50 g raw carrots
• 40 g olive oil
• 8 g fresh ginger
• Salt pepper

Cook the carrots and ginger in salted, simmering water, almost covering them up, for about twenty minutes. Mix with the carrot cooking water and olive oil. Season.

Prepare your plates. Start with a base of carrot sauce, then a melted spoonful of leeks, a crisp, beet hummus, a crisp, leek fondue, a crisp and beet hummus. Finish by sprinkling with grilled kasha curry or grilled corn flakes with curry.

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