Roasted Vegetables with Lime Butter

Finely chop the basil leaves. Beat the eggs in a deep dish. Have a plate of breadcrumbs ready. Clean the vegetables, peel the sweet potatoes. Cut vegetables into half-inch-thick slices, squeeze the lime. Finely chop the mint and lemon balm.

Place the vegetable slices in a saucepan with cold milk, let it boil and simmer gently for 2 minutes, then remove and drain on paper towels. Mix the basil with the breadcrumbs. Heat clarified butter in a frying pan, drag the vegetable bites through the egg, then coat with the breadcrumb-basil mixture and fry in hot fat until golden brown on both sides.

Melt the butter, add the lemon balm and mint and season with salt and pepper. Season with lime juice. Arrange the vegetable bites on plates and bring to the table drizzled with the lime butter.

Serve with red ratatouille:

Peel and dice the onions. Rinse the peppers, quarter them, remove the seeds and also dice them quite finely. Blanch the tomatoes, remove the skin and dice the flesh. Peel and finely chop the garlic.

Heat the olive oil in a saucepan and sauté the onions briefly until soft, then add the diced peppers. Later add the tomatoes, the paradeis pulp and the kitchen herbs and boil down for about 30 minutes until creamy. Season with salt and pepper and perhaps a dash of balsamic vinegar.

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