|50 g||Scorzonera root|
|50 g||Yellow carrots|
|50 g||Red onion|
|250 ml||Sweet White Seasoning Wine|
|20 ml||Extra virgin olive oil|
|10 g||Anchovies in oil|
|10 ml||Lime juice|
|10 g||Chopped shallot|
|Fresh chili pepper|
|60 ml||Extra virgin olive oil|
|Salt and pepper|
Peel and cut all the vegetable evenly to prepare them for sousing. Bring the sweet white seasoning wine to a boil with the salt. Add the vegetables in order of colour, starting with the whitest vegetables first and ending with the darker ones. Cook the vegetables just enough so that they remain firm (al dente). Drain and leave to cool on paper toweling.
Pour all the ingredients for the guacamole into the mixer, except for the shallots and tomatoes. Blend to obtain a smooth and compact puree. Add the diced tomatoes and chopped shallots.
Put the vegetables in a bowl, season with the oil and serve them with the guacamole.