Vegan: Salsify • Purple carrot • Apple • Wild garlic 🌱

I’m still working off my Easter sugar high and not quite ready for any sweet treats. Maybe I’ll be towards the end of the week. Until then, you’ll have to make do with this vegan dish.

Blend one part wild garlic with one part olive oil and two parts soy yoghurt until smooth. Taste with fleur de sel.

Thinly slice peeled salsify, purple carrot and apple. Marinate in lemon juice tasted with pear syrup.

Bend the veggies into waves. Place small dollops yoghurt and roasted sunflower seeds next to the veggies. Decorate with violet and forget-me-not blossom.


4 Comments Add yours

  1. What is fleur de sel and where do you find wild garlic? I agree, I’m also not ready for sweets yet after last weekend.

    Liked by 1 person

  2. Citronelle and Cardamome says:

    What a gorgeous vegan dish. You are always so creative and your plating is so beautiful. Well done my dear friend. Best. Silvie

    Liked by 2 people

  3. Thank you so much, dear 🙏🏼😘 That’s so kind of you 🥰 Stay safe ☀️


  4. Fleur de sel is a type of sea salt. Only the young crystals are harvested, though. The texture is crunchy and pleasant. I really like using it, whenever the salt doesn’t have the possibility to dissolve.
    Wild garlic you might find in a forest close by or on the farmers’ market. Or alternatively you can use a store-bought paste. Good luck and stay safe ☀️

    Liked by 2 people

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