Vegetable snacks with cottage cheese
2 servings
120 minutes
Vegetable snacks with cream cheese are a refined combination of baked root vegetables and delicate cheese seasoned with herbs and spices. The origins of this dish can be found in European culinary traditions where fresh seasonal vegetables play an important role. Potatoes, turnips, and beets acquire a rich flavor through baking, while the creamy notes of 'Almette' cheese perfectly complement their texture. Radicchio leaves add a slight bitterness, while honey and sunflower seeds contribute subtle sweetness and crunch. This dish can be served as an elegant appetizer for a festive table or as a light dinner accompanied by a glass of white wine. The vibrant colors, variety of flavors, and harmony of textures make it not only delicious but also aesthetically appealing.
1
Thoroughly wash the turnip, beetroot, and potatoes, and wrap each vegetable separately in foil. Place the turnip and beetroot in an oven preheated to 200 degrees. After 30 minutes, add the potatoes and leave for another hour.
- Potato: 1 piece
- Turnip: 1 piece
- Beet: 1 piece
- Radicchio salad: 20 g
2
Cut the prepared vegetables in half and place them on a serving board. Tear off a couple of beautiful leaves from the radicchio and place them next to the vegetables. Spread Almette with white mushrooms on the potatoes, Almette with herbs on the turnip, Almette with garlic on the beetroot, and Almette with tomatoes on the radicchio.
- Almette cheese with porcini mushrooms: 30 g
- Cottage cheese with herbs: 30 g
- Almette cheese with garlic: 30 g
- Almette cheese with Italian tomatoes: 30 g
3
Garnish with dill sprigs and parsley leaves. Drizzle the turnip with honey and sprinkle with sunflower seeds. Season with salt and pepper.
- Dill: to taste
- Parsley: to taste
- Honey: to taste
- Sunflower seeds: to taste
- Salt: to taste
- Freshly ground black pepper: to taste