Mix the olive oil in a bowl with some red paprika powder, salt and black pepper.
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Baked vegetables with chives and chia oil sauce
Ingredients
4
tbs
150
ml
Chia oil, organic
-30%
1
tbs
1
piece(s)
potato
1
piece(s)
sweet potatoes
2
piece(s)
carrot
2
piece(s)
turnip
1
piece(s)
kohlrabi
1
tsp
pinch
1
tsp
ground paprika
2
piece(s)
egg yolk
2
tbs
sour cream
1
tbs
parmesan cheese
1
tsp
squeezed lemon juice
2
tbs
chive
40
In planning party foods, health should be as important a consideration as quickness!vegetable The caramel-like taste of baked vegetables is even more luscious if we dip them in home- made mayonnaise. The greater the variety of the vegetables, the healthier and tastier the snack.
Production
01
02
Cut the carrots, the turnips, the peeled kohlrabi and the two types of potatoes (with their jackets left on) in half and rub them thoroughly with the spiced oil. Place the oily vegetables on a baking tin lined with paper and bake them until golden brown in a preheated oven at 200C. Turn them over in halftime.
03
Mix the egg yolks with a fork. Add the chia oil slowly, in drops while mixing it continuously with a hand mixer.
When you have a thick sauce of creamy consistency, mix in the mustard and the lemon juice and season it with salt and pepper. Add the sour cream, the grated cheese and the chives before serving.
Tip:
Make sure the vegetables are not too oily or else their outside will not get crispy. Pay attention to leaving enough space between them and not letting one cover the other. The oil should be neutral, to avoid the mayonnaise having a domineering taste. Mayonnaise made from raw egg should be consumed within a day. If it is made from the grated yolk of boiled eggs, it can be stored in a fridge for a few days.