Racines" casserole with local vegetables
Bistrot Racines chef Benoît Cellot takes you into the garden in just over half an hour. His "Racines" vegetable casserole is an ode to nature.
serves 4
Preparation time: 20 min
Cooking time: 15 min
- 4 free-range organic eggs
- ½ pumpkin
- 2 orange carrots
- 2 yellow carrots
- 1 sweet potato
- 2 white turnips
- ½ red beet
- 1 young leek
- A few roasted pumpkin seeds
- Young shoots
- A few drops of linseed oil
- Beauce pepper
- Fleur de sel
1 - Prepare the soft-boiled eggs: plunge the eggs into boiling, salted water for 5 min 30 s, stop cooking by plunging them into iced water for a few minutes, then carefully shell them. Set aside in a cool place.
2 - Prepare the vegetables: Trim the vegetables to your liking. Plunge them into boiling salted water for a few minutes, depending on their color. Cut the pumpkin into strips and roast in the oven at 180°C (gas mark 6) for 20 minutes. Bake the sweet potato wrapped in aluminum foil for a further 20 min, then peel and blend with a few drops of linseed oil.
3 - Presentation: pan-fry the vegetables for a few minutes in a large frying pan over a high heat, add the egg at the end of cooking, and arrange on the plate in the following order: sweet potato purée, egg and vegetables, then baby lettuce. Sprinkle with pumpkin seeds and season with fleur de sel and Beauce pepper.
