The vegetables on the skewers you have received were grown in the UK and were supplied to us by NATOORA, London’s finest fruit and vegetable suppler.
We slow smoke the beetroots and celeriac then peel & thinly slice. We have glazed them with a little rapeseed oil.
Cooking time: 10 minutes
2 x Beetroot & celeriac skewers
80g Ajo Blanco (white almond & garlic dressing)
40g Toasted almonds, chive, black pepper & lemon zest.
- Heat up your oven to 180c and line a baking tray with the square of baking parchment provided.
- Bake the skewers for 8-10 minutes until cooked through and piping hot throughout.
- Serve on a plate, spoon the white almond sauce over the beetroots and top with the almond herb sprinkle.
Allergens: Nuts, Celery