Tempura of winter vegetables

Peel the vegetables and cut into equal, not too thick, strips or pieces. Boil the beetroot in water with a little salt in about 40 minutes until tender.

Drain and cut off the cap. Hollow them out with a polka dot or spiked spoon and keep them covered separately. Also keep the balls.

Grind the herbs, green pepper, almonds and garlic in a food processor a few times for the pesto. Add the olive oil and grind to a coarse pesto. Season with salt.

For the tempura batter, strain the flour with the cornstarch and salt. Pour the water until the batter has the thickness of cream. Stir in the sesame seeds and (chili) pepper.

Heat the oil in a high pan. Sprinkle the vegetables with some cornstarch and get them through the batter.

Fry the winter vegetables in portions for a few minutes and do not let them turn brown. Drain on the baking tray in the oven at 50 ° C.

Place the boiled hollowed beetroot on plates and fill them with the pesto. Put a few pieces of each kind of tempura vegetables on the plate and sprinkle with some sesame seeds and coriander. Put some bread rolls of the hollowed beet around it.