Ingredients: 150-200 g pumpkins, 2 small beets, ½ Celery root, 1 chicory, ¼ Kochan Kohlrabi, 1-2 art. Spoons of olive oil, 1 tbsp. A spoon of an Extra Virgin olive oil, a pinch of dry mages, ¼ h. Spoons of fresh black pepper, ½ h. spoons of sea salt. For sauce: 1 lemon, a handful of dry hazelnut, a handful of walnuts, 2 cloves of garlic, a small bundle of kinse, a small beam of mint, 2 tbsp. Spoons of Extra Virgin olive oil, chopping fresh black pepper, chopping sea salt.
Cooking method : overturn to preheat to 250 degrees. Pumpkin and celery root clean from the peel and cut into pieces. Kohlrabi cut into small slices. Leave beets and, without cleaning, cut into 4 parts. A small baking shape to be fused to foil, so that the edges are swallowed, lay out sliced vegetables, sprinkle with olive oil, salt a little, pepper, sprinkle with mayoran. To cover the edges of the foil and send to the heated oven for 20-25 minutes. When vegetables are almost ready, open foil and bake them under the grill before the formation of a ruddy crust. Clear garlic and large cut. Grate the lemon zest on a shallow grater, squeeze juice from the halves of lemon. Cooking the sauce: In the bowl of the blender, connect all the nuts, add the kinsee and mint leaves, garlic, lemon zest and juice (1 hour. Spooning juice), salt, pepper and beat everything. When everything is crushed into the crumb, pour 2 tbsp. Spoons of olive oil Extra Virgin and beat some more. Chicory Disassembled into separate leaves, lay them on the dish, sprinkle Extra Virgin and lemon juice with the remaining olive oil, salt and pepper. Stay on the leaves gradually walnut sauce, and from above baked vegetables.