Large white asparagus Rapeseed oil - young spinach flan - herbal emulsion, Pieter- Jan Lint
Large white asparagus Rapeseed oil - young spinach flan - herbal emulsion
12 pieces of asparagus
4 tbsp olive oil
For the sauce:
1 clove of garlic
2 stems of leek
400 ml cooking liquid from the asparagus
200 ml of soy cream
1 tbsp mustard
8 tbsp rapeseed oil
Peel the asparagus, remove the back pieces (keep them aside for the sauce), place in an appropriate cooking pot.
Just cover with water and add salt, put a lid / plate on top of the asparagus to keep it nice.
Bring to a boil and immediately remove from the heat source. Let the asparagus cool in the cooking liquid.
Place the asparagus in a vacuum bag and vacuum with enough rapeseed oil, salt and pepper. Place in a warm water bath: 30 minutes at 75 °.
For the sauce
Cut the shallot, garlic, leek and asparagus residues into large pieces. Fry it in olive oil.
Moisten with the cooking liquid (or gravy from the vacuum bag), the soy cream and bring to a boil. Let "wrinkle" gently for 20 minutes.
Mix until nice cream and pass through a sieve. Season with salt and pepper.
Add mustard and canola oil and mix to a foamy sauce.
Cream of green herbs
8 tbsp chopped green herbs
5 tbsp cooking liquid from chickpeas (or soy cream)
2 tbsp white wine vinegar
Juice and zest from 1 lime
300 ml of sunflower oil
Pepper and salt to taste
Mix the herbs with the cooking liquid, apple cider vinegar, lime juice, pepper and salt to a homogeneous mass.
Add sunflower oil in a beam until a smooth cream is formed.
Flan of young spinach
350 gr silk tofu
30 gr kuzu (or corn starch)
75 gr spinach (and other spices to taste)
3 g agar
Pepper and salt
Preheat the oven to 150 °.
Mix the silk tofu with the kuzu, the spinach and the agar.
This is easily done with the help of a blender.
Season with salt and pepper. pour the batter into a greased baking dish.
Bake off - 35 minutes. Allow to cool before cutting.
Potato muslin with a young look
8 large potatoes
1 teaspoon of turmeric
Pinch of salt
1 clove of pressed garlic
Peel the potatoes and cook them in plenty of salted water with turmeric.
Mash the potatoes and add canola oil, oat milk, garlic, pepper and salt to taste.
100 gr buckwheat
4 tbsp olive oil
Pinch of curry & salt
Let buckwheat soak for an hour and rinse with cold sieve under cold running water.
Pat dry with a kitchen towel and fry the grains in olive oil until they turn a nice golden brown.
Season with salt, pepper and a pinch of curry