Bake to the Roots
baked spring root vegetables with herb emulsion
A total of 1.5 kg various whole spring root vegetables
fleur de Sel
black pepper from a mill
For the herb dressing
bunch of flat parsley
bunch of chives
bunch of dill
bunch of chervil
bunch of marjoram
For everyone who loves vegetables: Grill baskets are ideal if you have enough of your courgettes, peppers etc slipping though the grate.
Bake the root vegetables and lemons whole and unpeeled at 200 degrees for around one hour until the skins are blackened.
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.