GRILLED RIBEYE STEAK WITH RAINBOW POTATO, CARROTS & SHALLOTS
Ingredients
- 5 oz Ribeye steak
- 1 lb Rainbow potatoes (approx. 20 potatoes)
- 3 Rainbow carrots, peeled
- 1 Shallot
- 2 oz Butter
- 2 Garlic cloves, crushed
- 3 Thyme stems
- 2 tbsp Roots Roasted Veggies blend
- 1 tbsp Roots Red Meats blend
- ⅓ cup Water
TATBILA SAUCE
Ingredients
- 4 tbsp Roots Tatbila blend
- 3 oz Olive oil
- 1 oz White vinegar
- Juice of one lemon
VEGETABLE SOUP
Ingredients
- ½ cup Olive oil
- 2 Large onions, sliced
- 8 Garlic cloves
- 2 Leeks, sliced
- 2 Carrots, sliced
- 1 Celery root, quartered
- 1 Parsley root, sliced
- 3 Large red potatoes, cubed
- 1 Bunch cilantro, chopped
- 4 Celery stalks
- 3 tbsp Roots Broth Blend
- Water
