Roasted Winter Vegetables with Mountain Cheese Quenelles- *

(*) Roasted winter vegetables with mountain cheese quenelles and beet salad sauce Cut vegetables into uniform pieces and steam until just tender.

Season and set aside.

For the quenelles, cut fennel and celery into pieces, soften and chop very finely. Mix with the remaining ingredients, season and set aside to cool.

For the salad dressing, mix all the ingredients.

Sauté the vegetables in the clarified butter and arrange on plates. Cut quenelles from the cheese mixture with two spoons, add them and bring to the table with the beet salad dressing.

Our tip: Use high-quality red wine for a particularly fine taste!

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