Charcoal baked vegetables

Charcoal Baked Vegetables

Cooking time: 60 minutes | Servings: 4

The best way to cook vegetables is also the simplest. Just chuck your favorite ones onto the glowing embers of your open fire. Leave until pitch black on the outside and juicily soft on the inside. Works great as condiment or even as the main dish – preferably with some browned butter, flavored with sage, lemon zest and hazelnuts.

PRIMUS | OPEN FIRE

Ingredients:

FOR BAKED VEGETABLES

Pointed cabbage

Red cabbage

Corn on the cob

Beetroot

Celeriac

Leek

Shallot

Red onion

BROWNED SAGE & HAZELNUT BUTTER

133 g butter

33 g hazelnuts

Fresh sage

Lemon zest

Salt & pepper

Instructions:

PREPARE AT HOME

01 Pack your favorite vegetables

02 Roughly crush the hazelnuts.

03 In a pot, brown the butter until it develops a caramel-like scent. Add the hazelnuts and put aside to cool.

04 Chop the sage and let the butter cool until room temperature (a couple of minutes in the fridge should do).

05 Shape the butter into a sausage and wrap in a sheet of baking parchment. Store in freezer for spontaneous adventures.

COOK OUTSIDE

01 Put the vegetables directly into the embers and let them bake for approximately one hour or until soft on the inside (depending on size and vegetable).

02 Harvest the juicy, delicious veggies, cut them in half and place them on a big tray.

03 Melt the browned sage and hazelnut butter and drizzle it on top

04 Season with salt and pepper and serve as main dish or together with some grilled meat or fish.

05 Enjoy with fresh berries.