Winter vegetables

Ingredients for 4 servings:

• 800 g Küttigen carrots
• 4 tbsp organic white wine vinegar
• 2 tbsp cold-pressed hazelnut oil
• 1-2 tbsp maple syrup
• 2 citrus fruits as available (oranges, grapefruit, mandarin oranges, lemons, limes)
• 100 g dried apricots
• 60 g hazelnuts, roasted
• 1 bunch flat-leaf parsley
• salt and freshly ground pepper

Preparation:

1. Peel and finely grate the Küttigen carrots. Blanch briefly in boiling water (10 seconds) and rinse with cold water. Gently squeeze out any excess water.
2. Peel the citrus fruits with a sharp knife and segment them. Put the segments aside, squeeze out the remaining juice and reserve for the vinaigrette.
3. Make a vinaigrette using the white wine vinegar, maple syrup, hazelnut oil, and citrus juice (to taste). Season with salt and pepper.
4. Cut the dried apricots into strips, finely chop the parsley, and mix with the vinaigrette and the grated carrots.
5. Garnish the salad with coarsely chopped roasted hazelnuts and the citrus segments.

Ingredients:

• 300 g baby greens (purslane, beet greens, winter cress)
• 4 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake (optional)
• 1 tbsp lime juice
• 1 pinch of dashi powder
• 1 tbsp sesame oil
• 10 g dried seaweed (dry weight)
• ½ tbsp white roasted sesame seeds
• 1 tbsp cornstarch dissolved in water (optional)

Preparation:

1. Make a vinaigrette from the soy sauce, mirin, sake, lime juice, dashi powder, and sesame oil. If you like, you can briefly boil the vinaigrette and thicken it with cornstarch. This allows it to better coat the salad.
2. Steam the greens in a large bamboo basket (available at Asian supermarkets) for 1 minute.
3. Mix in a bowl with the vinaigrette while still warm and arrange.
4. Sprinkle with roasted sesame seeds and seaweed to taste.

Ingredients for 4 servings:

• 900 g Jaune longue du Doubs carrots
• 50 g butter
• 100 g ricotta
• 100 g green lentils
• 2 dl organic extra virgin olive oil
• 0.5 dl organic white wine vinegar
• 1 bunch flat-leaf parsley ½      lemon (grated zest)
• 2 cloves of garlic (peeled)
• salt and freshly ground pepper

Preparation:

1. Cook the lentils in unsalted water until soft. Drain and while still warm, mix with olive oil, white wine vinegar, lemon zest, chopped parsley, salt, and pepper to make a vinaigrette. Place a peeled garlic clove in the vinaigrette to flavor it.
2. Peel the carrots, cut into chunks, and steam for 30 minutes until very soft. Coarsely mash with a potato masher. Add butter and season with salt and pepper. Serve warm.
3. Pour a generous amount of the vinaigrette over the mashed carrots and garnish the dish with a few spoonfuls of ricotta.

Ingredients:

• 1 kg Blue St. Gallen potatoes
• 1 head of red cabbage, approx. Xxx g
• 1 dl organic sunflower seed oil
• 0.5 dl organic white wine vinegar
• 1 tbsp mustard
• 0.5 dl vegetable stock
• 50 g sunflower seeds, roasted
   

To taste:

• tarragon and watercress
• salt and freshly ground pepper

Preparation:

1. Make a vinaigrette from the white wine vinegar, mustard, sunflower seed oil, and a little warm stock. Season with salt and pepper and set aside in a bowl.
2. Steam the unpeeled potatoes for 15 to 20 minutes, then peel, halve lengthwise, and leave to soak in the warm vinaigrette for 30 minutes. Then season with salt and pepper again.
3. Remove individual red cabbage leaves and cut into pieces approximately 5 x 5 cm in size. Blanch in boiling water for 1 minute. Add the leaves to the potatoes while still warm.
4. Finely chop the tarragon, roast the sunflower seeds in a pan, and sprinkle both over the salad.
5. Garnish individual portions with watercress.

Ingredients:

• 400 g half-long Turga parsnips
• 5 dl milk
• 4 sheets of gelatine¹, soaked
• 1 sweet shortcrust pastry
• 4 lemons (juice and zest)
• 75 g butter
• 2 eggs
• 150 g sugar
• 1 dl cream
• 5 sheets of gelatine², soaked
• 2 pinches of salt

Preparation:

1. Line the pie tin with dough and blind bake at 160 °C for 40 minutes, then allow to cool.
2. Bring the lemon juice and zest, sugar, and butter to a boil and stir well. Whisk the eggs in a bowl and warm with a little bit of the warm lemon mixture. Now, add the eggs to the rest of the lemon mixture and bring to a boil, stirring constantly. Remove from the heat and pass through a sieve. Stir the gelatine¹ into the warm mixture and let everything cool in the refrigerator.
3. Cook the parsnips in lightly salted milk until very soft. Drain off the milk and mash the parsnips into a fine, thick puree.
4. Add the gelatine² and allow the mixture to cool down to approximately 40 °C. Pour the mixture into the pie crust and spread evenly. Let the pie rest in the refrigerator for 30 minutes.
5. Mix the lemon mixture until smooth and let it warm to room temperature. Whip the cream to a stiffness of 80% and fold it into the mixture. Pour the mixture into the pie crust, smooth it out, and leave to cool for 3 hours.