Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
To bake
Wild garlic mayonnaise
To serve
How it's done
Vegetables
In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 240 °C. Remove the tray from the oven. Place the asparagus, radish and oil in the bowl, season, mix, spread on top of the vegetables and return to the oven for approx. 15 mins.
Wild garlic mayonnaise
Place the wild garlic and oil in a measuring cup, puree. Whisk the egg yolk, mustard and lime juice in a bowl. Add the wild garlic oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise, season.
To serve
Remove the tray from the oven. Plate up the vegetables with the wild garlic mayonnaise, top with the wild garlic.
| Tip: | Instead of spring carrots, use regular carrots quartered lengthwise. |
|---|---|
| Tip: | Instead of wild garlic, use ½ bunch parsley, ½ bunch basil and 1 pressed garlic clove. |
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