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
Ingredients
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.
Preparation
#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.
Enjoy!
