Racines" casserole with local vegetables

Bistrot Racines chef Benoît Cellot takes you into the garden in just over half an hour. His "Racines" vegetable casserole is an ode to nature.

serves 4

Preparation time: 20 min

Cooking time: 15 min

4 free-range organic eggs
½ pumpkin
2 orange carrots
2 yellow carrots
1 sweet potato
2 white turnips
½ red beet
1 young leek
A few roasted pumpkin seeds
Young shoots
A few drops of linseed oil
Beauce pepper
Fleur de sel

1 - Prepare the soft-boiled eggs: plunge the eggs into boiling, salted water for 5 min 30 s, stop cooking by plunging them into iced water for a few minutes, then carefully shell them. Set aside in a cool place.

2 - Prepare the vegetables: Trim the vegetables to your liking. Plunge them into boiling salted water for a few minutes, depending on their color. Cut the pumpkin into strips and roast in the oven at 180°C (gas mark 6) for 20 minutes. Bake the sweet potato wrapped in aluminum foil for a further 20 min, then peel and blend with a few drops of linseed oil.

3 - Presentation: pan-fry the vegetables for a few minutes in a large frying pan over a high heat, add the egg at the end of cooking, and arrange on the plate in the following order: sweet potato purée, egg and vegetables, then baby lettuce. Sprinkle with pumpkin seeds and season with fleur de sel and Beauce pepper.

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