Root panzanella

Preparation: 25 minutes | Cooking time : 35 minutes | Servings: 6 servings

Lactose free | without egg | gluten free

Ingredients:

1/2 square loaf cut into large 2 cm cubes (about 2 liters / 8 cups)

7 tbsp (105 ml) of virgin camelina oil Signé Caméline

3 good pinches of salt

2 medium red beets, peeled and cut into 2 cm cubes

4 medium orange carrots, peeled and cut into 2 cm cubes

1/2 medium celery root, peeled and cut into 2cm cubes

1 French shallot, very finely sliced

4 teaspoon (20 ml) homemade pesto

4 teaspoon (20 ml) verjuice

2 balls of fresh local mozzarella, torn into pieces

Preparation:

1. Preheat the oven to 230°C (450°F) and line a baking sheet with parchment paper.

2. In a large bowl, toss the bread cubes with ¼ cup (60 ml) of oil and 2 good pinches of salt.

3. Spread the bread cubes in one layer, without overlapping. Cook for 10 minutes, or until golden and crisp, stirring halfway through cooking. To book.

4. Meanwhile, in the same bowl, mix the vegetable cubes with 2 tbsp. tablespoons (30 ml) of oil and a good pinch of salt.

5. When the croutons are ready, reserve them in a bowl and arrange the vegetables on the same plate, in one layer, without packing them too much. Cook for 25 minutes (stir halfway through cooking), or until tender and golden.

6. While the vegetables cook, in a small bowl, combine the shallot, the remaining tablespoon (15 ml) of oil, the pesto and the verjuice. Leave the shallots to marinate in the vinaigrette.

7. When the vegetables are ready, remove them from the oven then pour the vinaigrette and shallots on top. Mix well.

8. To serve, arrange the seasoned vegetables, croutons and pieces of mozzarella in a deep plate.

Recipe credit: Julie Aubé

Photo credit: Rachel Ouellette

Source: Caribou