. Difficulty: Easy
. Serves: 4 people
. Preparation time: 1 hour
200g Butternut squash
200g Purple Aubergines
2 Red onions
2 teaspoon tomato paste
50ml Extra Virgin Olive oil
50g Fresh hazelnuts or cobnuts
Salt & Pepper
2 Tablespoon honey
500ml Raspberry vinegar
50g Shavings of Grana Padano Cheese, aged for 20 Months
Fresh Herbs for decoration (Chervil, Basil, celery cress)
PreparationPreheat the oven to 185 degrees.
Place the beetroot in a pan of cold water; bring to the boil to cook the beetroot for a few minutes. Let it cool down in the water.
Blanche the fennel in a separate pan.
In the meantime, reduce the vinegar to 2 tablespoons.
Add the tomato paste, honey and salt & pepper.
Cut the vegetables into four pieces, season and roast in the oven until they are nice and tender (approx. 25 minutes.)
Cut the vegetables into smaller pieces if desired and place on a plate.
Drizzle the sauce over the vegetables and top with Grana Padano shavings, hazelnuts and herbs.