Bake to the Roots
Bake to the Roots
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
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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