Roast vegetables with seaweed

5/8/25, 8:00 AM

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

This recipe from Alexandre L'Horphelin, chef of the Skáli restaurant in Rives-en-Seine, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparationtime: 40 min
Cooking time: 1 h 25

Ingredients for Alexandre L' Horphelin 'svegetable roast

200 g Jerusalem artichokes
5 nori leaves (1 for the purée and 4 for the roast )
1 green cabbage
1 bunch new garlic
1 bunch chives
1 bunch new leeks
2 artichoke bottoms
spinach, washed
1 black radish
A few stalks of celery
Olive oil
Salt and pepper

Steps for Alexandre L' Horphelin 'svegetable roast

Vegetables: Peel and immerse the Jerusalem artichokes in boiling salted water for 30 min. Clean and cook the leeks, chives and new garlic (without cutting) in boiling water for 10 min. Do the same with the kale leaves, then the artichokebottoms . If possible, keep the same cooking water, except for the Jerusalem artichokes. Slice the black radish.
To assemble the roasts: Lay a sheet of nori flat. Arrange the new garlic,celery sticks, chives, new leeks, black radish and artichokes lengthwise, as you would a maki . Roll up the nori sheet. Repeat to make 4 vegetable rolls. Lay the kale leaves flat on your work surface, then the spinach leaves ontop. Season to taste. Place the vegetablemaki ontop.Roll up tightly to form vegetable roasts. Place in the oven at 180°C for 10 min on a convection heat setting.
Sauce: Mix the Jerusalem artichokes with a little olive oil, salt, pepper and the last nori leaf . Adjust seasoning to taste.
Arrange the sauce on the plate, then arrange the roasts on top.

Has this recipe inspired you to discover the cuisine of Alexandre L'Horphelin? Read the Gault&Millau review of Skáli.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

These recipes might interest you

Easy

Almond tarator, cherry tomatoes, black radish pickles

Chef Thibault Monnerie takes on the recipe for tarator, a cold Bulgarian soup, using almonds, cherry tomatoes and black radish pickles.

Read

Intermediate

Black pudding terrine

For the black pudding terrine recipe, chef Olivier Kohen gives the keys to making your own black pudding. The terrine is accompanied by French peas and purple garlic cream.

Read

Intermediate

St. Pierre, fennel, mushrooms and saffron broth

Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.

Read

Easy

Muge pickles

Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.

Read

Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

Read

Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

Read