Root vegetables in salt dough

Couple of days ago, our local supermarket had multicolored carrots, and parsnips. So tonight, we made vegetables in salt dough.

You need this much flour:

 

and this much salt:

 

and this much water:

 

  Mix flour and salt, and add the water 100ml at a time. Knead thoroughly, until you have a firm dough. Let that sit for 15 minutes.

Meanwhile, you can take care of the root vegetables. You will need 1 kilogram of them in total. I used multicolored carrots, and parsnips. Parsley roots work well, too.

 Trim and peel the carrots and parsnips. Cut large roots in half so all pieces are roughly of the same thickness. Put into a bowl and mix with 2 tablespoons of olive oil, freshly ground pepper, some fresh rosemary and thyme.

Preheat an oven to 180 degrees Celsius.

Now you can roll out the dough. Cut the ball of dough into one slightly larger and one slightly smaller half. Roll out the smaller half first.

 Put baking paper on a baking tray and place the rolled-out dough on it. Scatter some sage leaves on the dough and place the veggies on top.

Roll out the other, larger half of the dough and place it over the vegetables. Use a fork to "sew" the edges together.

Put it into the oven (2nd rail from the bottom) and leave it there for 50 minutes.

While the veggies are in the oven, you can fix the sauce. You will need this:

 

Vegetable stock, a medium-sized potato, a small onion, and 4 teaspoons of prepared horseradish (in the bowl on the left). We used a rather thick concoction from Bavaria - the finished sauce cleared our noses immediately ;) You will also need 100 milliliters of half cream.

Finely grate the onion and the potato.

 

Put the grated onion and potato and the stock into a small pot and bring to a boil, stirring. Cover and simmer for 10 minutes over very low heat. Then add the horseradish and the cream, and blend using a hand-held blender. An ordinary blender should work, too. Add salt and pepper to taste.

At this point, we also fixed ourselves some couscous. Rice or potatoes are other options.

The unopened salt dough fresh from the oven looks like this:

And this is what my first plate looked like:

Ben says this dish is missing a (vegetarian) schnitzel, but I don't agree.