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!

Video

Other recipes

Oven Zucchini with goat cheese and tomato salad

Oven Zucchini with goat cheese and tomato salad

  Oven zucchini with goat cheese and tomato salad Chef YoginiIngredientsCourgette (or zucchini) Cloves of garlic Tomatoes Salt and pepper 1 tbsp frying oil ½ tsp vinegar 1 tbsp salad oil  Basil Fresh goat cheese 1 pinch of dried thyme 1 tsp rosemary  ...

Swiss chard with yoghurt and poached egg

Swiss chard with yoghurt and poached egg

Swiss Chard in yogurt sauce with poached eggRecipe by Sarah GolbazIngredientsIngredients in Benoo bag: Coloured swiss chard, onion, garlic, greek yoghurt, eggs, 2 slices of bread or a bread roll,  Ingredients at home: 2-3 tbsp vegetable oil, salt, pepper, 1 tsp light...

Mediterranean plate : tzatziki and millet taboulé

Mediterranean plate : tzatziki and millet taboulé

Mediterranean plate with local produce: Zucchini fritters, tzatsiki, millet tabouléChef PatiIngredientsMillet taboulé Millet ½ Cucumber (or a mini cucumber) Little tomatoes Parsley Zucchini fritters Zucchini Carrot Oat flakes Tzatsiki Quark ½ Cucumber (or a mini...