Fresh spring flavours meet hearty roasted aromas
This colourful spring bowl combines crispy roasted root vegetables with a refreshing radish vinaigrette, which gives the dish a light, crunchy freshness. The combination of savoury roasted flavours & tart freshness makes the dish both filling and light – perfect for the transitional period between winter and spring.
➡ But which wine is the best accompaniment? Vermentino, Grüner Veltliner or a fresh rosé are the ideal companions, as they balance out the roasted flavours and slight spiciness of the radishes wonderfully. 🍷🌱
🍷 Perfect wine pairing for a vegan spring bowl
Why is this dish a challenge for wine pairing?
The dish combines sweet and earthy root vegetables with a tart and spicy radish vinaigrette. The roasted flavours call for a wine with a certain depth and body, while the freshness of the radishes requires a lively acidity in the wine.
➡ The perfect wine should have a fruity freshness, mild acidity & fine herbal flavours to accompany the dish perfectly.
1. vermentino (Italy, South of France)
✔ Why does it fit perfectly?
- Fresh citrus & herbal notes harmonise with the vinaigrette
- Light minerality underlines the roasted flavours of the vegetables
- Medium body gives the dish structure without overpowering it
➡ Tip: A Vermentino from Sardinia or Provence is ideal.
2. Grüner Veltliner (Austria)
✔ Why does Grüner Veltliner work so well?
- Slight peppery notes complement the spiciness of the radishes
- Crisp freshness & apple flavours bring elegance
- Good acid structure goes well with root vegetables
➡ Tip: A Grüner Veltliner Smaragd from the Wachau provides a great balance.
3. fresh rosé (Provence, Germany)
✔ Why is rosé an exciting alternative?
- Delicate berry fruit goes well with the light sweetness of the roasted vegetables
- Mild acidity complements the freshness of the radish vinaigrette
- Refreshing lightness creates a harmonious overall impression
➡ Tip: A Provence rosé or a Pinot Noir rosé from Germany is perfect.
Vegan spring bowl with roasted root vegetables & radish vinaigrette
Cooking utensils
- 1 Baking tray for the root vegetables
- 1 Cutting board & knife
- 1 Small bowl for the vinaigrette
Ingredients
For the Bowl:
- 1 large carrot (cut into sticks)
- 1 small parsnip (diced)
- 1/2 Celeriac (diced)
- 1 EL Tbsp olive oil
- 1 TL Thyme
- 1/2 TL Sea salt
- Pepper to taste
For the radish vinaigrette:
- 4 Radishes (very finely diced)
- 2 EL Olive oil
- 1 EL White wine vinegar
- 1 TL Maple syrup or agave syrup
- 1/2 TL Mustard
- Salt & pepper to taste
Topping & extras:
- 1 EL roasted sunflower seeds
- Fresh cress or parsley
Preparation
- Roast the root vegetables:Mix the carrots, parsnips & celery with olive oil, thyme & salt.With Roast in the oven at 200°C for approx. 25 min. until golden brown .
- Prepare the radish vinaigrette:Combine all ingredients & mix well.
- Arrange & serve:Serve the roasted root vegetables in a bowl.Drizzle with the vinaigrette & top with sunflower seeds & cress.
Notes
🥗 Recommended side dishes
✔ Toasted baguette or focaccia✔ Quinoa or couscous for more satiety
✔ Avocado for extra creaminess
