Recipe

Bake to the Roots

5.0
baked spring root vegetables with herb emulsion

Ingredients

A total of 1.5 kg various whole spring root vegetables
 
beetroot
 
golden beetroot
 
Chioggia beet
 
carrots
 
spring turnip
 
kohlrabi
2
lemons
 
fleur de Sel
 
black pepper from a mill
For the herb dressing
1
bunch of flat parsley
1
bunch of chives
1
bunch of dill
1
bunch of chervil
1
bunch of marjoram
60 ml
virgin olive
 
salt
 
sugar

Ingredient Tips

hot tip
For everyone who loves vegetables: Grill baskets are ideal if you have enough of your courgettes, peppers etc slipping though the grate.

Directions

1
Bake the root vegetables and lemons whole and unpeeled at 200 degrees for around one hour until the skins are blackened.
2
Pluck the herbs from the stem and grind in a pestle and mortar with a little salt and even less sugar, gradually adding olive oil until a thick emulsion forms.
3
Lastly quarter the blackened root vegetables and add the herb emulsion to them and serve.





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