Honey-glazed root vegetable salad, walnut paste and horseradish crème fraîche

Name: Honey-glazed root vegetable salad, walnut paste and horseradish crème fraîche
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; ½ garlic clove; 50 ml extra virgin olive oil; juice of ½ lemon; 200 g runny honey; a sprig of fresh thyme; 1 garlic clove; 100 g walnuts; 1 Warm Salad of Roasted Root Vegetables and Watercress recipe, but without the walnuts and honey; 1 Warm Salad of Roasted Root Vegetables and Watercress recipe, but without the walnuts and honey; 1 Warm Salad of Roasted Root Vegetables and Watercress recipe, but without the walnuts and honey; 200 ml red wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

During autumn and winter this dish regularly features on my menu in the restaurant. I adapt the recipe depending on which vegetables are in season. I think this is a fantastic way of using the best produce of the moment. In professional kitchens, this honey and vinegar marinade is called a ‘gastric’. Once made it will keep for weeks.

Ingredients

1 Warm Salad of Roasted Root Vegetables and Watercress recipe, but without the walnuts and honey

Sensational
Gluten-free
Vegetarian
Winter
Autumn

Method

Preheat the oven to Gas Mark 3/160°C. Make the marinade. Place all the ingredients in a pan and slowly simmer until reduced by half. When cooked, remove the garlic and thyme and store in a plastic container.
To make the walnut paste, place the walnuts