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Root vegetables recipe: a easy and colourful vegetable side dish with typical Brazilian food by the great chefs Helena Rizzo and Daniel Redondo
30 March, 2012
Type of dish
Cuisine
Dietary Consideration
serves for
4
total time
1
HR
20
MIN
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
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.
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