Verdura "Tonnata"
Ingredients
1
pc
celeriac root
1
pc
courgettes
1
pc
beetroot
For the Tonnato Alternative
100
g
chickpeas, cooked
70
g
capers
0.5
pc
gherkin
1
pc
small shallot
5
pc
green olives
5
pc
black olives
0.5
ts
algae powder (spirulina)
To garnish
Some
capers
Some
lemon slices
Some
edible flowers or pomegranate seeds
Beilagensalat
Preparation
1. Slice the celeriac, beetroot and courgette into 3–5 millimetre thin slices and mix in a bowl with the rapeseed oil and salt. Place on a baking tray lined with baking paper. Bake in the preheated oven for 20-25 minutes. Allow the vegetables to cool and arrange on 4 plates.
2. For the tonnato alternative, place all the ingredients in a blender and blend until smooth. Season with salt and pepper.
3. Spread the sauce over the vegetable slices and garnish with capers, lemon slices and edible flowers and/or pomegranate seeds.
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