Time for another challenge hosted by Foodblogs Schweiz. You know the drill: Create a dish featuring at least two of the ingredients of the predefined basket. This month, the basket contained potatoes, carrots, beetroots, black salsify, oatmeal and sunflower seeds. Once again, I’ve used all ingredients. I went for a calm light yellow tone with purple accents. The protagonists of this plant-based dish is the gratin dauphinois – one of my daughter’s all time favorite sides.
Gratin dauphinois: Peel and thinly slice potatoes with a mandoline. Transfer to a oven dish, taste with salt and nutmeg and cover with oat cream. Bake at 160°C for 1 hour.
Pickled carrot and beetroot spheres: Peel carrot and beetroot. For my dish, I used white and yellow nuances only. With a baller, carve small spheres. Pickle in a pickling liquid consisting of equal parts of water and vinegar seasoned with pear syrup and salt. Taste with mustard seeds and black pepper. Pickle for at least 24 hours.
Beetroot chips: Peel and thinly slice beetroot with a mandoline. I used purple and Chioggia beets. Dry at 80°C for a couple of hours.
Black salsify sauce: Simmer peeled and chopped black salsify in salted water until tender. Blend and add oat cream for a smooth texture.
Oatmeal and sunflower seed crumbles: Roast oatmeal and sunflower seeds in olive oil. Season with fleur de sel and nutmeg.
Assemble by placing a rectangle gratin on a circle sauce. Decorate with pickles, crumbles and chips.