Vegetables take center stage in a seasonal four-person menu costing under forty euros, featuring forgotten roots and surprising sweet pumpkin dishes detailed by TF1 Info.
- The weekend menu feeds four people for less than forty euros, showcasing underutilized seasonal produce.
- Alsatian Michelin-starred chef Guillaume Scheer guides viewers through cooking forgotten root vegetables and sweet squash.
- The broadcast features recipes for a scallop and parsnip-relative carpaccio, a sandre fillet with choucroute sauce, and a spiced pumpkin crumble.
Parsley root, Jerusalem artichokes, and purple lamb’s lettuce are rarely found on grocery stalls, yet TF1 Info reported that Michelin-starred Alsatian chef Guillaume Scheer aims to share his advice for cooking them.
The weekend segment of the TF1 1 o’clock news presents a complete four-person menu priced under forty euros to spotlight these overlooked ingredients. Scheer shares practical techniques and handling tips designed to help home cooks impress guests with historical autumn crops.
The meal begins with an eight-scallop carpaccio accompanied by three hundred grams of Jerusalem artichokes, fresh garlic, and a branch of rosemary. TF1 Info outlined the preparation, which requires peeling the root vegetables, slicing them into centimeter-thick rounds, and cooking them in butter alongside the aromatics for fifteen minutes until tender.
The sliced raw scallops alternate with the warm root slices on the plate, finished with toasted hazelnuts, lamb’s lettuce, and a vinaigrette whipped from the vegetable cooking juices, olive oil, and balsamic vinegar.
The main course pairs six hundred grams of sandre fish fillets with four hundred grams of tuberosity parsley roots, cooked with butter, garlic, and rosemary for ten to twelve minutes.
According to TF1 Info, a distinct accompaniment comes together by sweating an onion with cumin and ground juniper, then deglazing the pan with dry white wine and twenty-five centiliters of choucroute juice. Thick cream is added to reduce over gentle heat before the fish is pan-seared skin-side down in hot olive oil for three minutes, then flipped for thirty seconds.
Autumn pumpkins step into an unexpected sweet role for dessert through a crumble combining four hundred grams of butternut squash and four hundred grams of red kuri squash.
TF1 Info said that the cubed squashes simmer for fifteen minutes with olive oil, water, sugar, cinnamon sticks, star anise, vanilla, and powdered saffron before the lid is removed for another fifteen minutes to form a textured compote. This mixture goes into ramekins beneath a crumbly topping of equal parts butter, brown sugar, and flour, baking at one hundred eighty degrees Celsius for fifteen minutes.
| Course | Primary Ingredient | Key Flavoring Agent |
|---|---|---|
| Entrée | 300g Jerusalem artichokes | Romarin and garlic |
| Plat | 400g tuberosity parsley | Choucroute juice and juniper |
| Dessert | 400g butternut and potimarron | Cannelle and star anise |
The complete report airs as part of the TF1 midday news segment.
