Tubers and root vegetables with Brugge Dentelle and Brugge Apero | Bruges cheese
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Tubers and root vegetables with Brugge Dentelle and Brugge Apero

 
 
4 pers.
15 min

100g Brugge Dentelle cubed

100g Brugge Apero cubed

1 kohlrabi

2 carrots

¼ celeriac

1 parsnip

1 black Spanish radish

1 stalk of green celery

2 branches of lovage

1 stalk of flat-leaf parsley

10 scallions

Lemon zest of ½ a lemon

1 branch dill

 

Dressing

1tsp of lemon zest

Some red fruit

100ml olive oil

1tsp poppy seeds

Salt and pepper

100g dentelle

Thinly slice the kohlrabi, carrots, celeriac, parsnip and Spanish radish with a mandoline.

Arrange everything on a platter and sprinkle the sliced celery, lovage, parsley, scallions, dill and some lemon zest over the vegetables.

Put all the ingredients for the dressing in a blender, mix and then spoon the dressing over the vegetables.

Finish with the cubed Dentelle and Apero.