Vegetarian recipes

Recipe for 4 people
Preparation: 10 min
Cooking: 2h00

Start by cleaning the beetroot under a stream of water, taking care to remove all soil.

Prepare 2 kg of TRAD Y SEL grey sea salt. Place a thick 4cm layer of coarse salt in a baking tray, place the beetroot, and completely cover with the rest of the coarse salt. Be very generous with the salt covering.

Cook in the oven at 140°C (Th. 5) for 2 hours. Let it cool for 40 minutes then break the salt crust and remove the beetroot's skin.
Cut into four and serve hot with just-melted butter with chopped chervil, tarragon and coriander. To finish, add a drizzle of balsamic vinegar, freshly ground pepper and a few pinches of TRAD Y SEL flower of salt before tasting.

Recipe by Alain Passard

For 50 small biscuits of 5 cm diameter:
Mix 150 g of flour with 125 g of nut powder, 100 g of sesame seeds, 1 teaspoon of bicarbonate of soda, 2 teaspoons of TRAD Y SEL flower of salt and 1 tablespoon of sugar.
Make a well in the centre; pour in 3 tablespoons of extra virgin olive oil and 2 tablespoons of water.
Mix with fingertips until you obtain a ball.
Divide the mixture into two balls, cover with film and place 1 hour in the refrigerator.
Preheat the oven to 180 °C (th. 6).
Spread baking paper over an oven sheet.
Divide the mixture into 50 small balls, the size of a walnut, and flatten each ball on a floured surface to obtain a disc. You can also use a rolling pin or the base of a glass.
Cook for 20 to 25 mins until golden, then allow to cool on a rack.

Mix a tablespoon of mild or strong curry, depending on taste, with 250 g of fine softened butter and with one teaspoon of TRAD Y SEL flower of salt.
Ideal on steamed potatoes or fresh pasta

Mix 1 egg white, 25 g of flour, 25 ml of oil, 6 pitted black olives and 2 pinches of TRAD Y SEL fine salt Place 12 small heaps of mixture on a silicone cooking sheet placed on a cold grill. Spread with the back of a spoon to make thin biscuits.
Cook for 13 mins in an oven at 180°C (Th. 6)
Monitor cooking until golden.

Variants:

With sesame: Before cooking, sprinkle the biscuits with a tablespoon of golden sesame seeds.
With pine nuts: Add 1 tablespoon of pine nuts to the recipe.
With Roquefort and poppy seeds: Add 25 g of Roquefort, then mix. Sprinkle with poppy seeds before cooking.