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.
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.
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.
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.