Braised winter vegetables with truffled hollandaise

Serves 4

1hr to cook



  • 2 tbsp olive oil

  • 1 brown onion, peeled and thinly sliced

  • 4 cloves garlic, peeled and thinly sliced

  • 3 carrots, peeled and coarsely chopped

  • 500g jerusalem artichokes, halved

  • 1L chicken stock

  • 3 baby fennel, bulbs trimmed and quartered lengthways,

tops reserved

For the truffled hollandaise:

  • 75ml white wine vinegar

  • 75ml white wine

  • 2 golden shallots, thinly sliced

  • 10 black peppercorns

  • 3 egg yolks

  • 200ml butter, melted

  • Finely grated black truffle, to taste



1. Heat olive oil in a heavy-based pot over low-medium heat, add onion and garlic and saute

until very soft, about 10-15 minutes. Add carrots and jerusalem artichokes, pour over stock

and bring to the boil. Cover with a lid and allow vegetables to gently simmer until partially

cooked, about 10 minutes. Then add fennel, season to taste with salt and pepper and cook

until fennel is tender, about 10 minutes. Remove from heat and adjust seasoning.

2. Take reserved fennel tops and coarsely chop, add 2 tbsp of chopped fennel fronds to

vegetables and stir to combine.

3. For truffled hollandaise, combine vinegar, wine, shallots and peppercorns in a saucepan,

simmer over medium heat and reduce by half, then strain into a heatproof bowl. Add egg

yolks and whisk over a saucepan of gently simmering water until pale and frothy and thick

enough to hold a ribbon when drizzled from the whisk. Remove from heat and gradually

whisk in melted butter, season to taste and stir in finely grated truffle to taste.

4. Ladle braised vegetables into serving bowls and spoon over truffled hollandaise. Shave

over additional truffle and serve.