Heirloom veggies – They get me all excited. The colors. The shapes. The textures. The tastes. On the farmers’ market the other day, I found beautifully pink potatoes with a distinct flavor. And Japanese artichoke – a white and tender tuber, optically very much resembling a maggot. And wonderfully marbled beetroot. In the course of my experimental cooking efforts, I created a plant-based dish not only combining these fantastic veggies but also emphasizing their different textures.
Peel and cut Chioggia beets into segments and marinate them in a dressing consisting of olive oil, white aceto blsamico, orange juice and fleur de sel.
Peel and boil Red Emmalie potatoes in salted water until tender. Mash and mix with some dressing.
Thinly slice a peeled beetroot. Drizzle with olive oil, taste with salt and bake in 180°C for some minutes until crisp.
Sauté Japanese artichoke in olive oil. Taste with fleur de sel.
Assemble by arranging beetroot and artichoke onto a smear of mash. Decorate with wood-sorrel.