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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

Preparation time: 30 min

Preheat your four at 375 °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.