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Root vegetable mille feuilles 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 : 15 cl
  • Rapeseed oil : 35 cl
  • 1Prepare 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 with a some olive oil and grill all of the vegetables slices on both sides.

  • 2Prepare the jars

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

  • 3For 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.
    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. »

Thin slices of beet root, celeriac and young turnips, slightly grilled and marinated then preserved in garlic infused oil.

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

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