Skip to content
Ingredients
- 500 g Brussels sprouts
- 400 g of cabbage root
- 300 g of parsnip
- 2 red onions
- 0.5 dl of olive oil
- 1 pinch ground cloves
- 1 pinch ground spice
- 2 tsp fling salt
- 1 dl walnuts
- Truffle mayonnaise
- 1 egg yolk
- 1 tsp dijon mustard
- 2 tsp white wine vinegar
- 2 dl of rapeseed oil
- salt and black pepper
- truffle oil
How to prepare
- Set oven to 200 °. Consider the Brussels sprouts and divide in the middle if large. Peel cabbage root and parsnip and cut into pieces.
- Cut the onion into chunks.
- Distribute everything except the Brussels sprouts on a baking sheet with baking sheet paper.
- Stir in the oil and sprinkle with spices and salt. Roast in the middle of the oven for 15 min.
- Add the Brussels sprouts and toast until everything has a nice color, about 15 minutes more. Turn around sometime in the meantime.
- Sprinkle with the nuts and toast with the last 5 min.
- Beat the egg yolk with mustard and vinegar. Pour the oil into a thin beam under constant whisking until it becomes a thick mayonnaise.
- Taste with salt, pepper and truffle oil. Crumble over extra cereal salt on the plate and serve the vegetables with truffle mayonnaise.
Back to Top
