Tag: vegetarian

Roasted Lemon-Black Salsify – Belgian Recipe


Ingredients (2 servings):

  • 500 g fresh salsify roots
  • 1 lemon
  • 100 ml dry white wine
  • 2 tbsp olive oil
  • 1 bunch of parsley leaves chopped
  • 25 g butter
  • pepper and salt to taste

Preparation method:

  1. Rinse and brush the salsify because the roots can be very sandy and dirty.
  2. Peel the salsify roots using a vegetable peeler.
  3. Squeeze the juice of half lemon in a bowl with cold water.
  4. Add immediately the peeled salsify in this lemony water to avoid their oxidation, that would turn them yellow.
  5. Cut the salsify into 5 cm pieces.
  6. Heat the oil in a frying pan. Add the salsify pieces, season with salt and freshly ground black pepper.
  7. Stir fry over high heat for about 5 minutes.
  8. Add the rest of the lemon juice and white wine and cook until most of the liquid is evaporated.
  9. Transfer the salsify to an ovenproof dish, season with some more freshly ground black pepper. Add some knobs of butter over the salsify.
  10. Roast the salsify in a preheated oven at 200°C for 40 minutes until golden brown and softened.
  11. Chop the parsley leaves.
  12. Add the roasted salsify in a bowl with the chopped parsley leaves and the juices from the roasting pan. Toss them around a bit.
  13. Serve them hot.

Fondant Potatoes Recipe

Ingredients (2 servings):

  • 3-4 large potatoes
  • 2 tablespoons vegetable oil
  • salt and freshly ground black pepper to taste
  • 50 g butter
  • 2 sprigs thyme
  • 200 ml chicken or beef broth

         

Preparation method:

  1. Cut off ends of the potatoes, stand potatoes on end,
  2. Cut each potato in half crosswise into about 5 cm long.
  3. Peel potatoes from top to bottom using a knife to transform the potatoes into cylinder-like shapes.
  4. Put the potatoes into a bowl with cold water for a few minutes, then take them out and pat them dry with paper kitchen towels.
  5. Heat the oil in a heavy bottomed frying pan.
  6. Add the potato pieces on of their flat surfaces facing down, season them with salt and black pepper, and fry over medium-high heat until nicely browned.
  7. Flip the potatoes onto their other flat sides, season with salt and pepper again.
  8. Remove the oil from the pan, add the butter and thyme sprigs, and fry the same as their other sides.
  9. Transfer the potatoes to an ovenproof dish and add the stock.
  10. Place this dish into the oven preheated to 200 C and roast the potatoes half an hour until the potatoes are cooked in their insides.
  11. Serve the potatoes hot and spoon the melted butter from dish over them.

Porcini Mushrooms and Leeks Sauteed in Butter with Tarragon – Recipe

Ingredients (2 servings ):

  • 1/2 kg fresh porcini mushrooms
  • 1 smaller leek
  • 120 g butter
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 1 teaspoon dried tarragon leaves.
  • salt and freshly ground black pepper to taste

Preparation method :

  1. Clean the mushrooms pf the dirt.
  2. Slice the porcini mushrooms.
  3. Slice thinly the leek.
  4. Chop the garlic.
  5. Heat the butter in a large heavy bottomed frying pan.
  6. Sautee the sliced leek over medium-low heat for 3 minutes.
  7. Add the chopped garlic and continue to fry for 30 seconds.
  8. Add the porcini slices, drizzle the olive oil, season with salt and freshly ground pepper and cover with a lid. Cook for 3 minutes.
  9. Uncover, add the dried tarragon, stir and cook for 2 Moore minutes, until the mushrooms are cooked.
  10. Serve hot with some extra ground pepper on top.