VEGETABLE FIELD WITH MALT SOIL AND HERBS

INGREDIENTS:

Vegetables:   
Vegetables may vary throughout the season.
4 orange carrots
4 yellow carrots
4 radishes
4 black, green and red radishes
1 Jerusalem Artichoke
1 baby celeriac
4 baby leeks
4 baby parsley roots
60 ml. water
50 gr. butter

Purée:
80 gr. peeled potatoes
5 gr. butter
15 ml. cream
25 ml. water
Horseradish Juice

Malt soil:      
Day 1:
350 gr. flour
85 gr. malt flour
50 gr. Hazelnut flour
25 gr. sugar
75 ml. beer

Day 2:
40 gr. flour
20 gr. malt flour
50 gr. hazelnut flour
4 gr. salt
75 gr. melted butter

Herbs:           
12 leaves from the tops of the carrots used.
4 leaves from the tops of the parsley roots

PREPARATION:

Vegetables: Peel the carrots leaving 1 cm of the tops behind, cut them in half so you keep top and bottom separately. Scrape the radishes and the leeks free of dirt and cut them in half as the carrots. Scrape the celeriac and the artichoke and quarter them. Blanch all the vegetables until tender in salted water. Heat the water and whisk in all butter to an emulsion.
Purée: Boil the potatoes and crush with a fork, add the rest of the ingredients while still warm.
Malt soil : Mix all the ingredients from day 1 and dry for 5 h. at 80°C and discard all the big, dry lumps. Mix day 2 separately and add it to the first batch, work the batch for a few minutes and make sure that it is completely homogeneous without any lumps of raw dough.

TO SERVE:

Heat the vegetables in the butter emulsion and heat the pure in a pot by itself, seasoning it with a bit of horseradish juice. Plate a small spoonful on a stone and add all the vegetables to simulate that they are sticking up from the ground. Sprinkle the malt soil on top and add the picked and rinsed herbs on top.