- Bulb Baby Fennel (cut into Quarters and tops taken off)
- Baby Carrots ( Cut in Half)
- Wye valley Asparagus Spears (trimmed to size)
- Radish (cut into quarters)
- 1 carrot top (for garnish)
- 30g Bronze Fennel (Chopped some for garnish) 25g Hazelnuts (Roughly Chopped) 25g Tarragon (Chopped) 25g Marjoram (Chopped)
- 2 Shallots (Finely diced)
- Rapeseed Oil Mayonaise
- 200ml Vegetable Oil
- 100ml Brockmanton Goldpressed Rapeseed Oil
- 2 Egg Yolks
- 1tsp Dijon Mustard
- 2tsp Salt
- 1tsp White Wine vinegar
- A little Water
- Smoked Rapeseed Oil Mayonaise
- 100ml Vegetable Oil
- 50ml Brockmanton Goldpressed Smoked rapeseed Oil
- 1 Egg Yolk
- 1/2 tsp Dijon Mustard
- 1 tsp Salt
- 1tsp White Wine Vinegar
- A little Water
- Edible Soil
- 100g Butter
- 20g Icing Sugar
- 75g Flour
- 50g Mushroom (Dehydrated for 12 hours at 50 degrees in dehydrator)
Potting Shed
Ingredients
Method
This is for both Mayonnaise
Add all the ingredients apart from the oil to the thermomix. Beat with the whisking attachment on speed 4 for 8 minutes. Turn the thermomix back on to speed 4 and add the oil with the cap on so it slowly emulsifies the egg yolk. Once completed add a little water to slightly loosen the mayonnaise 2. divide your mayonnaise between 3 and add hazelnut to one. Tarragon to the second and marjoram and shallot to the third. Add the chopped bronze fennel to the smoked mayonnaise.
Fill Four Terracotta Pots with the different flavoured mayonnaise. Place the carrots in the tarragon mayonnaise. The fennel In the smoked Mayonnaise. The asparagus in the hazelnut mayonnaise and the radish in the marjoram and shallot mayonnaise.
This is for the edible soil.
Put the butter and sugar into the thermomix and cream at speed 7 for 1 minute. Add the flour and mushroom and blend until its a soil like texture. you may need to scrape down the sides.
Put the soil over the vegetables and cover the mayonnaise. Put a few leaves of bronze fennel in the fennel pot and the Carrot tops in the carrot pot.
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