Ingredients
- 500 g long pumpkin of decorticated tender pulp
- 250 g Jerusalem artichoke
- 200 g purple potatoes
- 100 g herbs
- 5 g fresh ginger
- a head of red radicchio
- melissa
- sunflower seeds
- extra virgin olive oil
- salt
For the recipe of marinated pumpkin and roasted vegetables, cut the pumpkin into very thin slices (use a potato peeler or, if possible, the slicer or the mandolin). Put them in a container with sliced ginger, 2 slices of salt, 3-4 tablespoons of oil and 5-6 leaves of lemon balm. Stir it gently with your hands, to season it evenly. Leave it to marinate for 3 hours. For roasted vegetables: peel Jerusalem artichokes and cut into wedges; clean the radicchio and cut into segments for the long, keeping aside the inner hearts, more tender.
Peel the potatoes and dip them in boiling salted water for 10 minutes, then cut them into pieces. Roast the vegetables separately in a hot pan with a drizzle of oil, salting them at the end: the potatoes boiled for 4-5 minutes, the Jerusalem artichokes for 5 minutes, the herbs for 2 minutes, the radicchio segments for 2 minutes. Serve the roasted vegetables together with the marinated pumpkin, complementing with the hearts of radicchio, leaves of lemon balm and sunflower seeds.
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