Cut the root veggies into julienne.
Boil some water in a pot and salt it mildly. Blanche the veggies separately, for 1-2 minutes in the boiling water.
With the help of a skimmer, take out the veggies and put them into icy water (Icy water prevents food from being cooked further by itself).
After blanching, let the veggies drip thoroughly in the skimmer. Then pour 1 tbsp rapeseed oil in a hot steel pan, and put the veggies in it.
Do not mix the vegetables, just let them brown a little in the pan. After browning, let the food cool. When it is lukewarm, dash some thistle oil on it. Sprinkle it with freshly ground pepper.