High–quality produce with a long history of togetherness are again married in this plant-based dish. The mellow pastel colors with darker accents cater for a pleasant experience for the eye and the palate.
Shallot pickles: Peel and halve shallots. Pickle in a pickling liquid consisting of equal parts of water and vinegar seasoned with agave syrup and salt. Taste with mustard seeds and bay leaf. Pickle for at least 24 hours.
Red Emmalie mash: Peel and simmer Red Emmalie potatoes in salted water until soft. Mash.
Purple Congo mash: Peel and simmer Purple Congo potatoes in salted water until soft. Mash.
Dries shallots, purple flower spouts and dragon carrots: Peel and halve shallots, clean purple flower sprout and peel and thinly slice dragon carrots with a mandoline. Dry at 80°C for a couple of hours.
Arrange pickles onto mash. Fill the shallots with reduced aceto balsamico and decorate with pearls of cashew ricotta as well as dried veggies.
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