A 100% vegetarian recipe for your summer lunches. Colourful pickled vegetables to tantalise your taste buds, and oven-roasted potatoes covered in a garlic and herb sauce to make your mouth water.
What you need for 4 people:
> 1kg of potatoes
> 1 cucumber
> 6 carrots
> 1 red onion
> 1 bunch of radishes
> 2 lemons
> red wine vinegar
> a little maple syrup
> 4 cloves of garlic
> 50g butter
The essentials of this recipe:
Potatoes: Cook the potatoes in a large volume of boiling water and preheat your oven to 230°.
Pickle vegetables: peel the carrots and cut them into thin slices using a mandolin. Do the same with the radishes: peel them and cut them into thin slices with a mandolin. Peel the cucumber and do the same, followed by the red onion. Chop the herbs. Pour everything into a salad bowl and add the juice of two lemons, an espresso cup of red wine vinegar, another of olive oil, and a tablespoon of maple syrup. Mix and chill.
The rest of the potatoes: Drain the potatoes and place them on a baking tray lined with baking paper. Mash them with a fork, then sprinkle generously with olive oil. Season with salt and bake for 15 minutes.
In a pan, generously add olive oil and butter (yes, yes). Crush the garlic cloves and add them to the pan, followed by the thyme. Leave to cook over a medium heat until the potatoes are cooked.
Presentation: once cooked, remove the potatoes from the oven. Pour the sauce over the potatoes. Then place them in a Large Serving Dish, or a Large Round Serving Dish. Mix the vegetables one last time and place them on the potatoes.