Bake to the Roots

Bake to the Roots

10 mins
1 hr

Baked spring root vegetables with herb emulsion.


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

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


Step 1 of 3
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.
Lastly quarter the blackened root vegetables and add the herb emulsion to them and serve.
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