* Juice of 1 lemon
* 1.5 kg (3 pounds) mixed parsnips, celeriac and Jerusalem artichokes
* 4 tablespoons lard or olive oil
* 1 fat clove garlic, crushed
* Salt and freshly ground black pepper
* 20g (1oz) fresh thyme, leaves removed
* 4 tablespoons cream
1st Have a large bowl with cold water have on hand. Add the lemon juice to prevent the vegetables from discolouring. Peel and cut the vegetables into slices as thin as possible, the slices fall into the water as you go.
2nd Warm the bacon with the crushed garlic, until the liquid is then with the brush a little above the base of a 20cm round cake tin or eight deep muffin mold. Drain the vegetables and pat dry with a clean kitchen towel.
3rd Start with a layer of ordinary vegetables on the base of the tin or muffin, then add more layers of seasonings well between each, and a little extra bacon and drizzled a little thyme (reservation a few for garnish). It will look as if there are too many vegetables in the tin or muffin forms, but they shrink during cooking.
4th Preheat the oven to 180 º C (350 º F, gas mark 4). Cover the tray or muffin tin with foil and bake for about 1 hour for a large can or 35 minutes for each bakes (this will depend on how thin the vegetable strips). The vegetables should be very tender – a skewer inserted into the center of the bake should go easily.
5th Increase the oven temperature to 220 º C (425 º F, gas mark 7). Unmould bakes the sharp on one baking sheet and drizzle with the cream. Return to oven for 10 minutes to brown and crisp the tops. Serve sprinkled with the reserved thyme leaves.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.