Root vegetables recipe: a easy and colourful vegetable side dish with typical Brazilian food by the great chefs Helena Rizzo and Daniel Redondo
Ingredients
Baby potatoes: 50 g
White carrots: 50 g
Potatoes: 50 g
Pink potatoes: 50 g
Potatoes: 50 g
Taro: 50 g
Water: 50 g
Leeks: 40 g, baby
Carrots: 40 g, baby
Radishes: 30 g, baby
Beetroots: 30 g, baby
Tucupi: 250 ml
Coconut milk: 250 ml
White truffle oil: 20 ml
Extra virgin olive oil: 20 ml
Soy lecithin: 3 g
Salt: To taste
Sprouts: To taste
Aromatic herbs: To taste
Root vegetables recipe: a easy and colourful vegetable side dish with typical Brazilian food by the great chefs Helena Rizzo and Daniel Redondo
Preparation
- Peel and cut the root vegetables.
- Plange them “al dente” with salt water.
- Then stop the cooking process by placing them in a bowl of water with ice cubes.
- Boil the tucupi with the coconut milk, add the soya lecithin and the white truffle oil.
- Add further salt if necessary, and place the root vegetables on a tray in the oven with olive oil, roasting them to achieve a crispy texture on the outside.
- Assemble the dish with pieces of the root vegetables and, with a hand blender, make a foam of the tucupi/coconut milk mixture, and place it around the vegetables.
- To finish add sprouts and organic herbs.
