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Roasted root vegetables with rosemary oil, feta and garlic mousse

Mains, Vegetables and Fruits

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Ingredients

Recipe for 4 persons

For the rosemary oil:

50 Ml
Olive oil
5 Sprig(s)
Rosemary

For the root vegetables:

1 Unit(s)
Celeriac
1 Large
Carrot
1 Unit(s)
Parsnip
1 Large
Yukon gold potatoes

For the feta mousse:

25 Gr
Feta cheese
50 Ml
35% cooking cream
1 Clove(s)
Pink chopped garlic
5 Sprig(s)
Chives
  • Salt and pepper
  • Vegetable oil

Preparation time: 30.00 min

Preheat your four at 375.00 °F

  • Mise en place

    Peel and cut root vegetables into small dice. Chop the chives.

  • Rosemary oil preparation

    In a saucepan heat the olive oil with the rosemary over medium heat. Let steep for at least 10 minutes, then strain.

  • Root vegetables preparation

    Mix the vegetables with rosemary oil and season with salt and pepper. Place vegetables on a baking sheet and roast in oven until vegetables are tender, about 20 to 30 minutes.

  • Feta and garlic mousse preparation
    Mash the cheese in a bowl with a whisk. Add the cream and the chopped garlic and whip until an onctuous creamy texture is acheived. Season with salt and pepper.
  • To serve
    In eight small glasses, place a spoonful of root vegetables, a little feta mousse and garnish with chives.

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