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Winning root veg

Ingredients

Directions

A dazzling dish, flavoursome and colourful, combining seasonal, unusual ingredients.

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Steps

1

Wash the potatoes and artichokes thoroughly, and put them on a enamel steel baking tray.
Break the cauliflower and romanesco into florets and place them in a vacuum cooking bag with 150ml of the acidulate (prepared beforehand), and then vacuum seal the bag.

2

Put the potatoes and the bag with the broccoli into the oven, programming the following settings:
-set 1: 30 min steam at 1 (max)
-set 2: 30 min convection oven at 200°C
-set 3: 15 min grill at 3 (max) + convection oven at 180°C

3

After the first set, take the Vitellote potatoes and artichokes out of the oven, leaving only the small yellow potatoes. Also remove the cauliflower and broccoli and put them into a small bowl.

4

Cut the artichokes into big pieces, then liquidize them with a stick blender, adding 100ml water, salt and two tablespoons of oil, to produce a smooth, tasty cream.

5

Wash the kale leaves, oil and salt them, then place them on the enamel tray on a sheet of baking paper, and put them into the oven when the third set (the grill) starts.

6

Spread the artichoke cream on a flat dish in a circle, and in the centre stack the crushed Vitellote potatoes, seasoned with oil and salt.

7

On the violet cake, place the acidulated cauliflower and broccoli florets making a construction with the chopped yellow potatoes. Alongside the artichoke cream, place some pieces of toasted kale. Season with a drizzle of oil and coarsely ground black pepper.

Enjoy

Winning root veg

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Ingredients

Adjust Servings:
500g vitellote potatoes
400g small potatoes rotzo are best
500g jerusalem artichoke
2 large leaves of kale
100g orange cauliflower
100g romanesco
fine salt to taste
extra virgin olive oil as required
pepper to taste
200ml white wine vinegar ingredient for the acidulate
200ml white wine table wine, ingredient for the acidulate
200ml water ingredient for the acidulate
24g cane sugar ingredient for the acidulate
16g fine salt ingredient for the acidulate

Martino Beria

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

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