Recipe by Scanpan
Ingredients
1/5 Hokkaido pumpkin
2 onions
1/4 celeriac
2 round beets
1/4 savoy cabbage
4 Jerusalem artichokes
Most winter vegetables can be used for this dish. Replace or add
Marinade
1 tbsp chopped parsley
1 tbsp chopped oregano
1 tbsp chopped coriander
Finely grated peel and juice from an organic lemon
1 tsp finely chopped red chili
100 ml extra virgin olive oil
2 tbsp red wine vinegar
Sea salt and pepper
When Serving
200 ml Greek Yoghurt
Salted, roasted Spanish Almonds, Roughly chopped
Method
Rinse all vegetables thoroughly. Leave the peel on. Scrub them if necessary with a clean scouring pad and rinse after.
Cut the vegetables into some beautiful natural pieces. Not too small.
Put the beetroot pieces in a dish and put them in a preheated oven at 180 degrees for 10 minutes.
Then, spread the other vegetables in he dish and season it all with a little salt.
Cook the vegetables for another 15 minutes at 180 degrees or until everything is tender and lightly caramelised.
If the vegetables lack colour but are tender, put on top of the grill nad give them 5 minutes.
Marinade: The marinade should soak for a minimum of 30 minutes before serving. Stir together all ingredients and taste.
Serving: Place the marinade over the baked vegetables and sprinkle with chopped almonds. Serve with a bowl of Greek yoghurt and sprinkle with chopped coriander.
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