Description
Root vegetables are a nutritious source and delicious, too.
Ingredients
Scale
- 1 bunch turnips like Hakurei or scarlet, with greens
- 1 bunch radishes like breakfast or globe, with greens
- Olive oil
- Salt and freshly ground black pepper
Garnishes:
- Snow peas, blanched
- Fresh shucked peas, blanched
- Organic shimenji or enoki mushrooms
- Asparagus tips, blanched
- Cucumbers, sliced
- Lotus root chips
- Chervil or dill
- 1 small head fresh romaine
Instructions
- Wash root vegetables thoroughly and let dry. Quarter vegetables with tops still attached and drizzle with a little olive oil until thinly covered. Season with salt and ground black pepper set aside half.
- Heat a large sauté pan and roast the other half of the vegetables; cut vegetables smaller to facilitate cooking if the roots are large. Remove from heat and combine both vegetables using the residual heat to gently warm the raw vegetables.
- Assemble with Pumpernickel Dirt and garnishes.