Root Veggie Rose

Vegetable Dishes

Ingredients

• 2 regular Orange Carrots
• 2 red carrots
• 1 large or two smaller parsnips
• 1 table spoon of plum sauce
• 1/2 cup of broth
• 1/2 tsp of salt
• pinch of pepper
• 1 tbsp of olive oil or ghee
• A mandolin
• A cup cake tin

Steps:

1. Preheat the oven to 400 F
2. Using a mandonlin cut the veggies into thin sheets
3. Warm the other ingredients in a small sauce pan until combined
4. Blanch the cut veggies in the broth mixture for 3 mins
5. Remove them from the heat and allow time to cool
6. Then gently wind them around a finger to curl them and arrange in the cup cake tin in concentric circles
7. Repeat for as many flowers as you want
8. Pour a teaspoon of the broth over each flower
9. Place in the oven for 10 mins.
10. Serve