Roasted Fruits De Terre

- 4 Beetroots
- Beetroot Juice
- 4 Leeks
- 4 Carrots
- Carrot Juice
- 4 Zucchini
- 4 Turnips
- Seawater, or Salted Broth of Seaweeds
- Potato Starch
- Selection of Edible Flowers (like fennel flowers, chives, borage, dahlias - whatever is available to you and looks pretty enough to eat)

1. Cook the turnips in the salty broth. Once they’re cooking, turn off the fire and let them rest in the broth for 1 hour.
02. Fire up a wood oven or BBQ. Cut the beetroots into wedges (skins stay on) and put them on a tray.
03. Pour oil and beetroot juice over them and roast in the oven for 10min.
04. Cut the leeks in two and sprinkle with oil. Roast in the oven for 10 min.
05. Put the carrots in a tray. Add carrot juice and oil. Roast in the oven for 10min.
06. Put the zucchini on a tray and flavor it with garlic and oil, if you’d like. Then - you guessed it - roast in the oven for 10min.
07. Now make a sauce from all the juice collected from the trays. Add some new carrot juice and some salty broth. Bind the sauce with a bit of potato starch.

Lay the vegetables on a plate once they are all roasted. Add the turnips and finish off with the sauce. Add as many edible flowers as you want, the more colorful the better.