• ½ celeriac
  • 3 carrots
  • 1 beetroot
  • 2 black-skinned salsify
  • 2 parsley roots
  • Salt, pepper
  • Olive oil
  • Lemon juice

To prepare

Peel the vegetables and cut into the desired shape, then cook in salted water until tender. Dry on baking paper on the hot air setting at 70°C for approx. 90 minutes. Season the vegetables with coarse sea salt and pepper and marinate with olive oil and a little lemon juice. Garnish with the wild herb salad.

Cooking level

Approx. 90 minutes | Hot air setting at 70°C