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Root vegetable Mille-feuilles preserve Recipe

Ingredients for people

  • Raw red beetroot : 1 whole
  • Candy beetroot : 1 whole
  • Celeriac(s) : 0.25 whole
  • Baby turnip(s) : 2 whole
  • Garlic clove(s) : 1 whole
  • Thyme sprig(s) : 1 whole
  • Olive oil : 150 ml
  • Rapeseed oil : 350 ml
  • 1

    Prepare the vegetables
    Peel the beets and garlic.
    Wash the young turnips, remove the tips, leaving 2 cm from the top. Cut in quarters.
    Cut the beets into thin slices.
    Heat a grill pan
    Dress all the vegetables with olive oil and grill all of the slices on both sides.

  • 2

    Prepare the jars
    Sterilize the jars by plunging them into boiling water for 2 minutes.

  • 3

    For the canning
    Heat the oil and aromatics in a large pan.
    Place the grilled vegetables in the jars and cover in the hot oil.
    Add the cloves of garlic and the thyme, close tightly.

  • 4

    Let cool then store in the refrigerator.

Chef's tip

«Keep the marinated vegetables 10 days in the refrigerator. While grilling, be careful not to burn the vegetables.»

A preserve of grilled root vegetables, marinated with garlic, thyme and olive oil

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  • Preparation  30mins
  • Cooking time  15mins
  • Rest time  0h

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