Vegetable timbale in glasses with linseed and fresh mixed herb cheese curd

Serves 4
300 g broccoli
500 g celeriac
400 g carrots
3 eggs
3/4 liter organic vegetable stock or alternately fresh cream
Rock salt
Fresh ginger

Clean and wash vegetables. Peel celeriac and carrots. Cut all vegetables into small pieces and be careful not to mix them. Steam or boil all vegetables in small amounts of water separately until tender. Blend broccoli with 1 egg and a third of stock/cream in a food processor until very fine and season with rock salt.

Do the same with the celeriac. But when you blend the carrots, add some ginger.Now you should have 3 different vegetable purees. Layer the different purees in the glasses.Top them with the fresh herb cheese curd. Finally put the glasses in a bain marie and simmer in the oven at 170°C for 25 minutes.

Fresh mixed herb cheese curd
100 g goat curd cheese
Fresh mixed herbs like basil, parsley, chervil
Linseed oil

Blend cheese curd with fresh herbs and linseed oil. Cover a plate with a napkin, place glass on top, drape with fresh herbs and serve.