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Roasted vegetables, balsamic peach apricot & tangerine oil

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Nb de personnes 5 personnes
Temps de préparation 15 mn
Temps de cuisson 30 mn

1/2 pumpkin

3 small chioggia salads

1 zucchini

1/2 celeriac

1 fennel

1 leek

1 small cauliflower

A few sprigs of purple or green kale

4 tablespoons tangerine oil

2 tablespoons peach-apricot balsamic

Camargue salt

Natural couscous seeds steamed or pilaf

  1. Rinse the vegetables. Cut the cauliflower and fennel into 2 cm thick slices, the celeriac into 2 cm thick sticks, the courgette and leek in half lengthwise and then into 6 sections. Cut the salad in half and the half pumpkin in 6 slices. Remove the hard stems from the kale.
  2. Turn on the oven at 180° (th. 6). Put the vegetables in a salad bowl and sprinkle with tangerine oil. Mix well so that they are all lightly oiled. Spread them on the baking sheet lined with baking paper and sprinkle with a little fleur de sel.
  3. Slide the vegetables in the oven and let cook for 20 to 30 minutes, turning the vegetables over and removing those that are cooked, tender under the tip of a knife, or crispy like kale.
  4. Divide the vegetables among six plates, sprinkle them with white balsamic and serve immediately, sprinkled with a few grains of couscous.

Recipe by Elisabeth Scotto & photo by Edouard Sicot