Jeruzalem artichoke and potato tartare on Delice de Bourgogne crème

Blend during 7 mins 15g leaf celery with 2 tbsp water, 100 ml extra virgine olive oil and 1 tsp salt, pour through a fine sieve and keep the green oil in the fridge

Peel 75g waxy potatoes and cut into 5mm cubes, boil them in salted water for 4 mins and cool

Do the same with 75g Jeruzalem artichokes, panfry them softly in 2 tbsp olive oil for about 8 mins, nice browned on all sides. Set aside to cool.

Spoon 75g Delice de Bourgogne cheese (without the rind), 2 tbsp water and 60g sour cream in the food chopper of your stick blender to make a smooth cream, season with black pepper.

Take the leaves from some sprigs of parsley, chervil, tarragon, mint and dill and mix them with 1/2 tbsp olive oil, 2 tsp white wine vinegar and a pinch of salt

Peel a Granny Smith and cut 75g in 5 mm cubes

Mix the apple, potato and Jeruzalem artichoke cubes with 1,5 tbsp of the celery oil, season with salt and pepper.

Spoon the cheese cream in 2 coupes, add the tartare and finish with the herb salad and a thin cracker. Feeds 2.

(Recipe by Merijn Tol for Delicious Magazine)