Vegetable curry (4 pers)
500 gr peeled Jerusalem artichoke in cubes
500 gr peeled celeriac in cubes
2 finely chopped shallots
100 ml of rapeseed oil
200 gr cavolo nero in rough chunks
200 gr green cabbage, cut into large pieces
200 gr pointed cabbage, roughly chopped
200 g coarsely chopped kale
300 gr halved Brussels sprouts
150 gr wafer-thin rings of radish
150 gr of sliced chicory in ice-cold water
Caramelise Jerusalem artichoke and celeriac in rapeseed oil over a fairly high heat and then let shallot sweat along. Blanch cabbage and Brussels sprouts for 2 minutes, rinse with ice cold water and drain. Stew all vegetables (except rettich, chicory) in some rapeseed oil and keep warm.
for the sauce
40 gr flat parsley
200 gr nasturtium
(or 60 gr fresh coriander)
100 gr wild garlic (or 3 garlic cloves
1 l oat milk (or coconut milk)
150 ml of rapeseed oil
100 ml garum (or fish sauce)
100 ml gooseberry juice (or juice from
200 gr horseradish grater
100 g light muscovado sugar
Preparation Blend the above ingredients (except garum, gooseberry juice, horseradish, muscovado) with the hand blender and cook this sauce to the desired thickness (add extra oat milk if necessary). Season with garum, gooseberry juice, horseradish and muscovado. Serve vegetables in bowls and pour sauce generously over them. Garnish with chicory and radish.
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