Poppy seed with wild garlic pesto and beetroot-pear carpaccio


Recipe by Jule Frommelt und Siddhartha Meyer

Total cooking time (incl. resting time): approx. 40 min.

Allergen: none

What’s needed in the kitchen: Pan, slicer, blender



In the Benoo kit:

Small waxy potatoes, Poppy seeds, Wild garlic*, Beetroot, Pear

What you need at home:

Salt, Oil, Rapeseed Oil, Vinegar, Apple or Beet syrup, nutmeg (optional)


*The video has been shot a bit before the season of wild garlic, so we use parsley instead of it in this recipe.


#1: Potatoes

Boil the potatoes (or use boiled potatoes from the day before) and peel off the skin.

Mix the poppy seeds and some salt in a bowl and cover the potatoes with the mixture. Put some frying oil in a pan and fry the potatoes until golden brown on all sides. 

#2: Onions Wild garlic pesto

Can be prepared very well and can be kept in the refrigerator for a few days.

Wash the wild garlic first and blend it with the addition of some rapeseed oil, until homogenous.  Add salt to taste.

#3: Dressing

Cut the beetroot and the pear into very fine slices, ideally with a slicer.

For the dressing, mix vinegar, oil and salt in a bowl. Cover the beetroot and pear slices with the mixture. Arrange the carpaccio on a flat plate and refine with nutmeg.



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