List of Ingredients
- 1 LB. of long squash with tender flesh, peeled
- 9 OZ. of Jerusalem artichokes
- 7 OZ. of purple potatoes
- 4 OZ. of beet greens
- fresh ginger
- 1 head of red radicchio
- Lemon balm
- Sunflower seeds
- extravirgin olive oil
- Salt
Method
Cut the squash into very thin slices (use a vegetable peeler or, if possible, a meat slicer or mandoline). Place them in a bowl with the sliced ginger, 2 generous pinches of salt, 4 tablespoons of oil and 6 lemon balm leaves. Toss gently with your hands, to cover evenly. Set aside to marinate for 3 hours.
Peel the Jerusalem artichokes and cut into wedges; trim the radicchio and cut into wedges lengthwise, setting aside the tender hearts.
Peel the potatoes and drop into salted boiling water for 10 minutes, then cut into pieces.
Roast the vegetables separately in a hot pan with a little oil, seasoning with salt at the end: sear the potatoes for 4-5 minutes, the Jerusalem artichokes for 5 minutes, the beet greens for 2 minutes, the radicchio wedges for 2 minutes.
Serve the roasted vegetables with the marinated squash, topped with the radicchio hearts, lemon balm leaves and sunflower seeds.