Vegetables for desert? Here is a surprising combination of fennel, parsnip and pineapple that works beautifully. Fennel, quince and pear are an alternative combination that is equally great.
Vegetables simmered in a light sauce. Simple and delicious. This can be made with either of the following: turnip, pumpkin, courgettes, squash or white radish (daikon).
500 ml dashi
2 tsps light soya sauce
Peel the vegetables. Cut into rounds, tapering the edges for added visual interest, courgettes need to be cut into thicker rounds so that they don’t fall apart when simmering. Steam vegetables until slightly soft. Combine the other ingredients in a pot, bring to a boil, add the cooked vegetables and reduce heat. Let simmer for 30 minutes. Serve vegetables in bowls and ladle on cooking liquid.
from: Japanese Cooking, A Simple Art, Shizuo Tsuji
I love mash. It’s such a simple but supremely satisfying dish. I usually can’t stop myself from dipping my finger into it already in the kitchen. Here are some hints how to make a great mash, some interesting variations on the basic recipe and some toppings that turn mash into a main dish.
4 parsnips, about 600-700 grs
1 liter of vegetable or chicken stock
dash of full-fat cream
3 tbsp crème d’amandes
2 bay leafs
Either use raw unpeeled almonds or alternatively blanch, peel and dry-roast them until they take on colour. Let cool down. Using a food processor, blend into a very smooth paste comparable to dry tahini. This takes quite a long time. Stop frequently in order to loosen the paste with a spoon and to avoid overheating. Can be kept in a jar in the fridge for months.
jerusalem artichoke chips
from: Claire Girard’s “Ma Vraie Nature”