INGREDIENTS
2 tbsp of honey
Red wine vinegar
Olive oil
½ beetroot
½ carrot, chop half into chips and thinly slice the other half
A small knob of butter
½ parsnip, chopped into chips
A small handful of walnuts
1 garlic clove
Juice of ½ a lemon
1 tbsp of horseradish sauce
25ml of crème fraiche
1 tbsp of Dijon mustard
A small sprig of watercress
Recipe continues
METHOD
For the pickled vegetables
Heat a pan and add 1 tbsp of honey, A glug of red wine vinegar, a splash of water and a small glug of olive oil, bring up to heat and add the beetroot and thinly sliced carrot. Cook for 1 minute then plunge the pan into ice water to quickly cool.
For the roasted vegetables
Heat a frying pan with the butter and a little amount of olive oil and add the parsnip and carrot chips. When the begin to brown add 1 tbsp of honey, a quick splash of red wine vinegar and cook for another 2 minutes.
For the walnut pesto
Lightly toast the walnuts in a hot oven until they begin to crisp. Add to a blender along with the garlic a splash of olive oil and ½ the lemon juice and blitz.
For the horseradish sauce
In a small bowl, mix together the Horseradish sauce, crème fraiche, Dijon mustard and ½ of the lemon juice.
To serve spoon the pesto around a serving plate, top with the roasted vegetables and then the pickled vegetables. Finish with the watercress and a drizzle of the horseradish sauce.