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.
Vegane Frühlingsbowl mit geröstetem Wurzelgemüse & Radieschen-Vinaigrette
Kochutensilien
- 1 Backblech für das Wurzelgemüse
- 1 Schneidebrett & Messer
- 1 Kleine Schüssel für die Vinaigrette
Zutaten
Für die Bowl:
- 1 große Karotte (in Stifte geschnitten)
- 1 kleine Pastinake (gewürfelt)
- 1/2 Knollensellerie (gewürfelt)
- 1 EL EL Olivenöl
- 1 TL Thymian
- 1/2 TL Meersalz
- Pfeffer nach Geschmack
Für die Radieschen-Vinaigrette:
- 4 Radieschen (sehr fein gewürfelt)
- 2 EL Olivenöl
- 1 EL Weißweinessig
- 1 TL Ahornsirup oder Agavendicksaft
- 1/2 TL Senf
- Salz & Pfeffer nach Geschmack
Topping & Extras:
- 1 EL geröstete Sonnenblumenkerne
- Frische Kresse oder Petersilie
Zubereitung
- Wurzelgemüse rösten:Karotten, Pastinaken & Sellerie mit Olivenöl, Thymian & Salz mischen.Bei 200°C im Ofen für ca. 25 Min. goldbraun rösten.
- Radieschen-Vinaigrette zubereiten:Alle Zutaten vermengen & gut verrühren.
- Anrichten & servieren:Geröstetes Wurzelgemüse in einer Bowl anrichten.Mit der Vinaigrette beträufeln & mit Sonnenblumenkernen & Kresse toppen.
Notes
🥗 Empfohlene Beilagen
✔ Geröstetes Baguette oder Focaccia✔ Quinoa oder Couscous für mehr Sättigung
✔ Avocado für extra Cremigkeit