Japanese Omelette

Ingredients

• 2 small spoonfuls crosnes (Chinese artichoke tubers), blanched and stewed in butter
• 1 pinch parsley, chopped
• eggs (for omelette)
• béchamel sauce (light/thin version)

Instructions

1. Blanch the crosnes (Chinese artichoke tubers) and stew them gently in butter until tender. Add a pinch of chopped parsley to the cooked crosnes.
2. Prepare a standard omelette. When it is set but still slightly creamy, fill it with the crosnes mixture, fold, and slide onto a warm plate.
3. Surround the omelette with a thin ribbon or band of light béchamel sauce (a mother sauce made from butter, flour, and milk).