Jerusalem artichoke cream served with pear, eel, and pumpernickel, truffle and almond milk, beetroot tartare accompanied by passion fruit spheres and curry sticks... a garden full of culinary delights. At "Querbeet," vegetables are always the main attraction. Fish, meat, dairy products, and more complement the colorful tubers and roots to create an impressive taste experience – even in the desserts. In over 70 complex creations, Hubert Obendorfer demonstrates the symphony of enjoyment and diversity that lies in the preparation of these well-known vegetables. They just need to be rediscovered and revitalized. Hubert Obendorfer achieves this with an excellence that is unmatched. An accompanying guide to the ingredients completes this book. 70 excellent dishes featuring roots and tubers as the main component, from appetizers to desserts. Inspiring and informative.