Herb-roasted root vegetables with fresh "Stracciatella" cheese
- Stracciatella - 3 pcs.
- Carrots - 500g
- Parsnips - 500g
- Celery root - 500g
- Topinamburi - 500g
- Red onions - 400g
- Parsley - 50g
- Garlic - 1 head
- Fresh thyme - 20g
- Fresh rosemary - 20g
- Mustard "Dijon" with seeds - 100g
- Honey (preferably lime blossom) - 100g
- Olive oil 250 ml
- Salt, black pepper.
Wash, peel, cut and boil the vegetables for about 15 minutes. ( Jerusalem artichokes do not need to be peeled, simply cut them in half, boil each vegetable separately).
While the vegetables are boiling, prepare the marinade. Put thyme, rosemary, one head of garlic, 3 tablespoons of mustard, 3 tablespoons of honey, 250 ml of olive oil, salt, pepper and blend everything in a blender.
Place baking paper in a baking pan, add boiled vegetables and red onions cut into large pieces, cover with marinade, mix, put in a preheated oven and bake at 180° for 20 minutes. Remove the brown, golden vegetables from the oven, sprinkle with finely chopped parsley.
When serving, serve the vegetables in a bowl and top with 2-3 tablespoons of fresh “Stracciatella” cheese or one ball of “Burrata” cheese. ENJOY THE JOY!
