3 ISSUES FOR JUST £3 Subscribe to Kent Life today click here

Recipe: roast root vegetable salad with mushroom mayonnaise

PUBLISHED: 12:20 10 April 2017 | UPDATED: 12:20 10 April 2017

Andy McLeish's roast root vegetable salad with mushroom mayonnaise

Andy McLeish's roast root vegetable salad with mushroom mayonnaise

Archant

The chef-patron of award-winning restaurant Chapter One whips up a special weekend brunch treat. Words by: Andy McLeish. Picture by: Ming-Tang Evans

The popularity of brunch in the UK has boomed over the past few years and more and more restaurants are offering diverse menus with a wide variety of dishes.

It wasn’t so long ago you could only find scrambled eggs, eggs Benedict or eggs Florentine on a brunch menu. Now there are a whole host of dishes being served. Most restaurant dishes are easy to replicate at home, which is perfect for a lazy weekend. There’s nothing better than starting a Saturday morning with good brunch, reading the papers and a hot cup of coffee.

The point of brunch is not to rush, it’s supposed to be a time to relax, enjoy slowly and savour the flavours. Catch-up with your friends and family, plus enjoy a glass or two of Champagne if you feel inclined.

I enjoy French toast with maple syrup, Shakshuka with crusty bread or poached eggs with smashed avocado and streaky bacon.

I also believe there’s been a huge interest in brunch because it doesn’t alienate vegetarians or those with particular dietary requirements. In fact there are plenty of tasty meat-free options.

This month’s recipe can be made with or without meat and it’s my take on the perfect brunch dish: roast root vegetable salad with chargrilled sweet cured bacon and cep mushroom mayonnaise.

Enjoy!

Recipe

Roast root vegetable salad with mushroom mayonnaise

Serves four

For the roast vegetable salad

2 peeled carrots each (cut into four equal lengths)

200g peeled Jerusalem artichokes (cut into quarters)

200g peeled salsify

2 parsnips peeled (cut into four pieces)

2 beetroots (cut into four pieces)

100g butter

1pt chicken stock

50g diced sour dough croutons

4 thinly sliced cured bacon or pancetta

In separate pans roast the carrot, artichoke, salsify, parsnip and beetroot in a little butter. Roast each vegetable until golden brown in colour. If the colour is becoming too dark before the vegetable is cooked, add a drop of chicken stock and continue cooking until tender. Place on a tray and keep warm.

Toast the croutons until crisp and golden.

Arrange two pieces of each warm vegetable in a bowl and chargrill the cured bacon. Drizzle the mayonnaise over the vegetables, sprinkle over the croutons and top with the bacon. This dish is also very nice with a fried duck egg on top.

For the mayonnaise

10g dried ceps

375ml vegetable oil

3 egg yolks

1tsp English mustard

25ml vinegar

Salt, pepper and paprika

1/2 lemon

Place the dried ceps in the oil into a sealed container and leave in a warm place for a day and then strain.

Place the egg yolk, mustard, vinegar, into a bowl. Whisk together the ingredients, slowly adding the oil until thick. Season with salt, pepper, paprika and lemon. Place into a bottle and refrigerate. This can be made up to two days in advance.

For the pickled cauliflower

100ml vinegar

50g sugar

100g small cauliflower florets

Bring the vinegar and sugar to the boil. Add the small cauliflower florets and remove from the heat. Place in a sealed container and refrigerate. This can be done a week in advance.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Kent Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Kent Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Kent Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Friday, September 14, 2018

No Sunday is complete without a roast dinner, and in the glorious county of Kent you’ll be spoilt for choice with fantastic places to go. We have picked 13 great places where you can indulge in a roast with all the trimmings

Read more
Friday, September 14, 2018

‘Kent, sir, everyone knows Kent. Apples, cherries, hops and women,’ proclaims a character in Charles Dickens’ The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more
Monday, September 10, 2018

This stately country house hotel is on the verge of huge change that will enhance its already considerable appeal

Read more
September 2018

Working with Kent Farmers’ Market Association, we put a different market in the spotlight each month

Read more
September 2018
Friday, August 24, 2018

The festival will take place in Rochester Cathedral this autumn for the first time in a millennium

Read more
September 2018
Friday, August 24, 2018

Congratulations to all the finalists

Read more
Tuesday, August 21, 2018

Andy McLeish, chef-patron of multi-award-winning restaurant Chapter One, shares his recipe for roast loin of venison with butternut, girolles and roast travise

Read more
August 2018
Tuesday, August 21, 2018

There’s nothing like finding a quiet spot in a beer garden with the sound of a river running along beside you. We have picked 10 places to do just that

Read more
Tuesday, August 21, 2018

Whether you want slow cooked pulled pork, huge steaks or some surf and turf, we’ve got the meat-heavy restaurants in Kent that you need to visit

Read more
Tuesday, August 21, 2018

With the same growing conditions as those in the Champagne region of France, Kent is at the heart of the UK’s wine-growing industry

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards 2016. Open for entries.

Latest Competitions & Offers

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Job search in your local area



Search For a Car In Your Area

Property Search