Spring vegetables with wild garlic

Spring vegetables with wild garlic

Total: 1 hr 20 min. | Active: 40 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 484 kcal
, Fat: 35 g
, Carbohydrate: 32 g
, Protein: 8 g

Ingredients

4 people

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

500 g baby potatoes, cut in half
300 g kohlrabi, cut into wedges
300 g spring carrots, halved if necessary
1 tbsp olive oil
½ tsp salt
a little pepper

To bake

300 g green asparagus, lower third peeled, cut into pieces approx. 4 cm long
1 bunch radish, cut in half
1 tbsp olive oil
¼ tsp salt
a little pepper

Wild garlic mayonnaise

25 g wild garlic, roughly chopped
1 dl sunflower oil
1 fresh egg yolk
1 tsp mustard
1 tbsp lime juice
¼ tsp salt
a little pepper

To serve

25 g wild garlic, finely chopped
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How it's done

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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.

Good to know
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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Fotografin Claudia Link, Foodstyling Katja Rey

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