's recipe exchange meme... Garlic Veggies
Da-yamn, there're a lot of words I don't know. You think you speak a language rather fluently, and suddenly you see that you don't even know the standard cooking vocab. Anyway, I hope it all makes sense. The quantities are in gramm and milliliter but at least I'm pretty sure I got the temperature converted okay.
We've tried this recipe once so far and it's been a hit. How can you go wrong with four bulbs/tubers? of garlic.
For four people you need:
250 g shallots
600 g small, firm potatoes
10 artichokes (alternatively zucchini or something similar)
2 tablespoons of lemon juice
250 g small vine tomatoes
150 ml olive oil
4 bulbs/tubers/? of garlic
3 branches of rosemary
1 small branch of bay
150 ml dry white wine
400 ml vegetable fond
1. Peel shallots, cut into fine rings. Peel and wash potatoes, let water drip off. Cut off top third of artichokes, remove outmost leaves. cut off most of the stems. Peel stems until you see the white, um, meat(?). Lay artichokes in lemon water. Wash tomatoes.
2. Pre-heat oven at 200 Celsius (392 F), preferably don't use circulating air. Put in baking tray somewhere near the bottom of the stove. Let artichokes drip very thoroughly and cut them in two, lengthwise. Pour 100 ml olive oil on the baking tray. Put shallots, potatoes, artichokes (or zucchini), garlic (as whole bulbs; just remove the outmost peel but leave the cloves unpeeled and stuck together), rosemary and bay on the tray. Salt and pepper. Cook in the oven for about 50 minutes, stir on occasion. After 20 minutes add white wine, vegetable fond, and the rest of the oil. During the last 10 minutes, add the tomatoes.
3. Drip parsley, chop it and spread it over the veggies before serving. For serving, distribute the vegetables and the sauce on plates. Slightly cut garlic cloves and squeeze them out of their skin, crush garlich and potatoes with a fork and mix with the sauce.
Guten Appetit :O)
Okay, is it a bulb or a tuber?