Name: Vegetable Platter
Total time: 45 min

A more wonderful asparagus recipe:

1. juice preparation white beetroot juice:

Remove the peel from the white beets and cut them into uniform pieces. Make in water until the vegetables break down. Juice the vegetables. Pass twice through a sieve to squeeze out the juice. Measure 150 g of juice.

Onion juice:

Rinse and clean the scallions. Slice down the middle and season with salt to taste. Steep for 120 minutes. Rinse the salt with water. Sauté in a frying pan over high heat so that the onions remain raw on the inside and turn golden on the outside. Place in a container and cover with the water. Steep for six hours. Strain through a sieve, reserving 150 g of juice.

Asparagus juice:

Remove woody parts from the asparagus spears. Blanch in boiling hot water for 30 seconds, then cool in iced water.

Juice the asparagus spears, rest for five minutes and remove the foam. Pour through a sieve, reserving 150 g of juice.

Carrot juice:

Peel and juice the carrots. Rest for five min and remove the foam. Pour through a sieve and measure 150 g of juice.

Red bell pepper juice:

Core, rinse and cut the peppers into strips. Juice the bell pepper strips and let them rest for 5 minutes. Remove the foam, pour the bell pepper juice through a sieve and collect 150 g of juice. If the red bell pepper is very hot, you can replace 20% of the juice of the raw bell pepper with the juice of a steamed bell pepper.

Vegetable Platter

Juice:

Smoke oil:

For The Brawn:

To serve:

Instructions:

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