Sourdough baby vegetable 'Tartine'
The recipe cooks the vegetables in a salt crust which can be a special side dish in themselves - just take the dish to the table in the crust which you break as you serve up.
Here we used the veggies to make the 'tartine' on a slice of sourdough. A lovely vegan lunch or why not serve as a starter?
Prep: 20 mins
Cook: 40 mins
Serves: 6
We have used baby vegetables to make it extra special, but obviously you can use 'standard-sized' ones too.
Accompany with Prince
INGREDIENTS
6 large slices of sourdough bread
8 small red beets*
6 mini carrots
2 mini turnips
6 mini parsnips
*normal-sized veg will also work
1.5 kg of coarse sea salt
2 tbsp fennel seeds
1 clove
2 tbsp mustard seeds + 1 tsp
1 shallot
3 small pears
Salt
Olive oil
METHOD
Preheat the oven to 180°/170° fan. In a bowl, mix the coarse salt with the fennel seeds, 2 tbsps of the mustard seeds and the clove. Scrub the vegetables but do not peel them. Place a layer of the salt mixture in the bottom of a large baking dish. Place the vegetables on top and cover with the rest of the salt. Pack it down well. Bake for 40 minutes.
Once cooked, break the salt crust and take out the vegetables. Serve as they are as a side dish or continue to make the tartine.
Tartine: Peel the vegetables delicately. Cut the beets and turnips into quarters. Peel the pears and cut them into small cubes. Peel the shallot and finely chop it. In a saucepan, pour 1 tsp of olive oil then add the diced pear with the chopped shallot. Add the teaspoon of mustard seeds. Simmer until the water in the pears is absorbed. Stir well to prevent it from sticking. Put to one side.
Brown each slice of bread in a pan with 2 tbsp of olive oil until golden brown and set aside on a plate covered with paper towel. Or if you prefer, simply toast the slices.
Spread the pear condiment on each slice of bread. Arrange the cooked vegetables on top. Finish with a few sprouts of your choice and a drizzle of your best olive oil. Serve immediately with a glass of Prince.
