2/13/2023 0 Comments Taste buds kitchenIf you’ve got a barbeque and really want to pull off a veggie bonanza, turn slices of swede, squash, celeriac and sweet potato over the grill and glaze as it roasts with a lovely cranberry sauce, then stick it with rosemary. Truffle salt or truffle oil would add a touch of luxury to this classic dish. Instead of using a crepe, you could blanche and roll a very large spring green leaf around the stuffing. A vegetarian wellington - filled with wild mushroom duxelles and beetroot. Having salt-baked your vegetable in a “massively aromatic” crust, serve with a mulled wine gravy. Spice it up with cinnamon, mace, clove and orange zest to pump it full of flavour, then wrap it around a vegetable of your choice - be it squash, pumpkin or celeriac - and slow roast with as much care and attention as you would a turkey. This can be made cheaply with flour and salt, or add whipped egg whites for a light and fluffy salt crust. Three vegetarian show-stoppers James recommends to get your taste-buds tingling are: You might want to think twice before buying a woolly Christmas jumper this year.Convincing people to buy ‘wonky’ vegetables could help reduce food waste.
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