Sweet and Sour Ancient Vegetables with Fermented Milk Cream | Norbert Niederkofler

Ingredients for 4 people

For the vegetables

• 1 red turnip
• 1 yellow turnip
• 2 large carrots
• 1 celery root
• 1 chioggia turnip

For the sweet and sour apple sauce

• 500 g of apple balsamic vinegar
• 200 ml of water

For the calendula sweet and sour sauce

• 300 g of white vinegar
• 200 g of sugar
• 20 g of dried calendula
• 400 ml of water

For the fresh cheese cream

• 1 liter of milk
• 5 drops of liquid rennet
• 1 g of live milk enzymes

For the carrot green emulsion

• 100 g of carrot leaves
• Grapeseed oil
• 1 g of xanthan gum

Method 

For the vegetables

Cut all the vegetables using a "vegetable sheet," peel them, and cook them sous vide for 10 minutes in the sous vide at 90°C.

For the sweet and sour apple sauce

Bring water and vinegar to a boil, cool, and marinate the red turnip for 24 hours.

For the calendula sweet and sour sauce

Bring all the ingredients, except calendula, to a boil, cool. Infuse calendula, filter, and marinate the yellow turnip for 24 hours.

For the fresh cheese cream

Mix all the ingredients and keep them at 30°C for about 12 hours. Remove the whey with the help of a skimmer and blend the mixture with a Thermomix.

For the carrot green emulsion

Blanch the carrot leaves, blend them with the addition of oil in a thin stream, and thicken with 1 g of xanthan gum.