SALT CRUSTED ROOT VEGETABLES

I have used this method of preparing these Root Vegetables that are added to the Belted Galloway Beef recipe. These root vegetables can be added to any dish or as a side, however they really feature well in a saucy stew or casserole dish made in the oven.

2kg rock salt

6 egg whites

50g pine needles

20 juniper berries

2 turnips,

1celeriac,

300g kipfler potatoes,

2 carrots

METHOD:

To make the salt crust, blend ½ the salt with pine needles and juniper berries until finely crushed. Mix with remaining salt and egg whites to form a paste.Coat each vegetable completely, place on baking tray lined with parchment paper and bake in pre-heated oven at 180C until fully cooked (45 minutes for small vegetables and up to 1½ hours for larger pieces.)

Remove vegetables from crust, with your hands or paper towel wipe off any excess salt and cut into appealing shapes; dress with a little olive oil and lemon juice before serving or adding to your meat accompaniment.