We were able to buy the first summer vegetables at the weekly farmer’s market on Friday. We bought a bunch of young carrots and beetroots and thought of cooking tasty roasted vegetables with celery root mashed potatoes.

Remove the leaves of the beetroots and the green of the carrots and wash thoroughly. If the beetroots are rather small, halve them, if they are bigger, quarter them. Peel the garlic and shallots and also halve or quarter. Now place the vegetables on a baking sheet or in a casserole. We prepare a dressing out of olive oil, balsamic vinegar, honey, salt and pepper and drizzle it over the vegetables. Then put them for 35–40 minutes at 180°C in the oven.
For the puree, peel the potatoes and celery root and cook in salted water. To scent the vegetable, we add a sprig of thyme to the boiling water. When everything is done, put the potatoes through a ricer and puree the celery root. Heat milk and butter and mix with the potatoes and celery roots until you have a smooth puree. Season with nutmeg, salt and pepper and blend in some grated Parmesan cheese. Before serving, mix the chard leaves and the halved hazelnuts with the vegetables and arrange on the puree.

FoR 2 Servings

FOR THE ROASTED VEGETABLES

1 bunch young carrots

3-4 young beetroot

1 handful of young chard

3 shallots

4-5 cloves of garlic

4 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp organic honey

20 g hazelnuts

salt

black pepper

FOR THE PUREE

250 g floury potatoes

200 g celeriac

150 ml milk

30 g butter

1 sprig thyme

some Parmesan

nutmeg

salt

black pepper