Ingredients for 4 people
Veggie juice:
2 carrots
½ celery
4 onions
½ leek
1 garlic bulb
500 ml red wine (dry)
20 g tomato paste
2 bay leaves
3 allspice kernels
2 l vegetable broth
Rosemary
Thyme
Salt

Beetroot:
2 pieces beetroot
Salt

Buckwheat cookies:
250 g buckwheat
1 onion
1 carrot
¼ celeriac
½ leek
1 garlic clove
1.5 l vegetable broth
Rosemary,
Thyme
Salt
Pepper
Sunflower oil

Parsley puree:
400 g parsley root
100 g butter
1 lemon
1 bay leaf
Rosemary

Preparation
Veggie juice:
Cut the vegetables into rough cubes, halve the garlic and sauté everything except for the leeks in a pot.
When the roasted vegetables begin to brown, add the leeks, rosemary, bay leaf and allspice and roast briefly over medium heat.
Then add the tomato paste, lightly salt, and briefly roast once more.
Douse gradually with red wine.
Add vegetable broth and 1 l water and let simmer for about 2 hours.

Beetroot:
Sprinkle an oven try or heatproof dish with salt.
Cut off the root of the beetroot and put cut side face down on the salt.
Braise at 180° C for about 1 ½ hours, then peel and cut into pieces.

Buckwheat cookies:
Finely dice the onions, carrots, celery, leeks and garlic and sauté in a pot with oil until translucent.
Add the buckwheat and sauté a little.
Add rosemary and thyme, pour vegetable broth and cook for about 20 minutes until buckwheat is tender.
Then refrigerate for approx. 30 min.
Using an ice cream scoop, form small cookies about the size of your palm and fry in a pan with a little oil until golden brown.

Parsley puree:
Peel the parsley root and cut into pieces.
Then boil in salted water with rosemary and a bay leaf until soft.
Heat the butter until golden brown. This is how beurre noisette is made.
Blend the soft-cooked parsley root (preferably in a Thermomix) with the cooked broth until smooth.
Add the beurre noisette and season with lemon zest and juice.


Recipe: Andreas Ziep, Naturhotel Chesa Valisa