For 4 people
100 g of raw beetroot
100 g of white turnips
80 g of almond milk
5 g of potato starch
2 g of chopped rosemary with 2 g of lemon zest
4 g of lemon juice
20 g of olive oil
100 g of sweet black salsify
100 g of Tropea onion
100 g of field mushrooms
10 g of chopped parsley and dill
Cut the beetroots and turnips using a mandoline slicer to a thickness of 2 mm, cutting them into even circles with a diameter of 8 cm.
Boil the almond milk with a pinch of salt and thicken with the starch. Dress with olive oil, rosemary and lemon zest.
Cut the remaining vegetables into 1 cm cubes. Roast them for 2 minutes in a hot pan with a drop of oil.
Divide the almond milk into two parts and cook the turnips and beetroots separately for 2 minutes.
Place them on the plate, cover with the roast vegetables, dress with the almond milk and sprinkle with the chopped herbs.
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