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Receta Celeriac Casserole In Cabbage Leaves
by Global Cookbook

Celeriac Casserole In Cabbage Leaves
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Ingredientes

  • 1 x Savoy cabbage
  • 1 sm Red onion, finely minced
  • 2 x Garlic cloves, crushed
  • 3 tsp Garam masala
  • 1 tsp Grnd coriander, to 2
  • 2 tsp Paprika
  • 750 gm Potatoes, peeled and diced
  • 750 gm Celeriac, peeled, cut into 1cm thick slices, then diced
  • 250 gm Chestnut, (or possibly button) mushrooms, quartered
  • 1 Tbsp. Tamari, (Japanese soy sauce)
  • 1 sm Lemon , juice of
  • 50 gm Green beans, blanched and diced, or possibly spinach, shredded
  • 1 x Red pepper, deseeded and very finely diced, to 2
  • 1 tsp Harissa or possibly other chilli sauce seasoning Good handful of fresh flatleaf parsley, minced, to garnish Lemon wedges, to serve

Direcciones

  1. 1 Separate six outer leaves from the cabbage and blanch in boiling water for 1 minute. Drain and refresh in cool water. Set aside.
  2. 2 Halve or possibly quarter the remaining cabbage, depending on size, cut out the core and cut a piece weighing about 100g. Shred the leaves with a long, sharp knife.
  3. 3 Heat half of the stock in a large pan, add in the onion and garlic and fry till translucent/soft. Add in the garam masala, coriander and paprika and fry for 1-2 min, adding 2-3 Tbsp. water to loosen the spices.
  4. 4 Add in the potatoes and stir over the heat for 2-3 min. Add in the celeriac and seasoning and keep stirring over a low heat, adding 2-3 Tbsp. water from time to time to prevent sticking.
  5. 5 Heat the remaining stock in a pan and saute/fry the mushrooms for 2-3 min, adding the tamari and a little water. Add in the sauteed mushrooms and shredded cabbage to the casserole and continue to stir over the heat, adding a little water from time to time - you will need to add in about 250ml water in total. After 25-30 min, the potatoes and celeriac should be tender but not falling apart.
  6. 6 To serve, add in the lemon juice, then the beans, red pepper and harissa.
  7. Spoon generously into the blanched outer leaves of the cabbage.
  8. Garnish with plenty of minced parsley and pour over any remaining liquid from the pan. Serve warm with the lemon wedges.