Grated Raw Vegetables, Green Fennel Seeds, Mustard Oil

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

    : You will Need to Begin this Recipe 1 Day Ahead

Appears in

Origin

By Ben Shewry

Published 2012

  • About

To Finish

  • 25 g (1 oz) orange carrot, coarsely grated
  • 25 g (1 oz) yellow carrot, coarsely grated
  • 25 g (1 oz) kohlrabi, coarsely grated
  • 25 g (1 oz) turnip, coarsely grated
  • 25 g (1 oz) purple carrot, coarsely grated
  • 60 fresh wild green fennel seeds
  • 5 ml ( fl oz) grape seed oil
  • 3 ml lemon juice
  • sea salt flakes, to taste

Place a spoon of the white carrot cream in the middle of each plate. Place the grated vegetables, including the beetroot and the celeriac, around the cream. Scatter the fennel seeds over each plate. Dress the vegetables with the combined oil, lemon juice and salt. Pour the hot mustard oil emulsion over the carrot cream at the table.

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