A totally simple side dish that plays with the colors of the vegetables; serve it piping hot, straight from the oven.
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INGREDIENTS |
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Carrots |
300 |
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g |
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Zucchini |
300 |
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g |
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Potatoes |
350 |
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g |
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Salt |
To taste |
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Oil |
6 |
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Spoonfuls |
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PREPARATION |
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Slice the carrots and zucchini and peel the potatoes after washing them. |
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Keeping the three categories of vegetables separate, run them through the food processor, making sure to use a disk with larger holes for the zucchini and potatoes. |
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Arrange the vegetables in three rows in a shallow baking dish, placing the carrots in the center. Sprinkle with salt and oil. |
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Cover the pan with a sheet of aluminum foil and turn on the oven to 190°. Put in the pan and bake for 30 minutes. |
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CHEF'S NOTE |
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In order to keep it from cooling off, it's best to serve this dish in the container it has been cooked in. |
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This Mediterranean dish, conceived for a romantic evening, goes very well with a white wine boasting a delicate and aromatic bouquet and a taste that is dry, fresh and fruity all at the same time, something like a Muller Thurgau, or, as an alternative, a Greco di Tufo, dry, rounded and imbued with lovely mineral and floral notes. |
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