Take on the classical  version

People :

10

Preparation time :

1h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 36 large kale leaves
  • 500 gr of carrot diced into small pieces
  • 600 g of very small mango pieces of cauliflower
  • 60 gr brown sugar
  • 60 gr of lemon juice
  • 800 gr onion
  • 30gr of garlic
  • 12 gr grated ginger
  • 8 gr of gray salt
  • 60 gr parsley
  • Fresh coriander, freshly chopped
  • 200 ml of virgin olive oil
  • 100 gr of hiziki seaweed cooked and sliced
  • 200 gr of artichoke hearts and cooked
  • 250 gr of cooked brown rice
  • 250 g cooked chickpeas, loosely chopped

For the sauce:

  • 200 gr of cooked pumpkin
  • 50 gr of rice vinegar
  • 120 gr onion
  • 10 ml of virgin olive oil
  • 1/2 g citrus juice
  • 1/2 gr thyme
  • 1/2 gr Ground black pepper
  • 5 g garlic
Preparation
  1. Heat the oil in a large frying pan. Saute the carrot and kale together, in several batches. Strain leaving the oil in the pan. Reserve.
  2. In the same oil, add the sugar. Caramelize it stiring non-stop with a spatula. Once it has turned golden, deglaze with the juice of lemon. Evaporate.
  3. Add the onion. saute until the juice of the onion evaporates.
    Add garlic, ginger and salt. saute until they have turned clear
  4. Remove from the heat, add the chopped parsley and chopped coriander.
  5. Once it has cooled, add: the cooked hiziki and the cooked and sliced cooked and cut artichoke hearts
  6. Remove, season to taste and reserve.
  7. Add the vegetables, cereals and legumes.
  8. With this mixture, fill the cabbage and reserve.

For the sauce:
Add all the pickling ingredients and cook for 10 minutes. After that time, Blend the mixture in a food processor, season to taste and strain through a chinois with a stencil (filter). Reserve.


Para la salsa:

  1. Add all the pickling ingredients and cook for 10 minutes. After that time, Blend the mixture in a food processor, season to taste and strain through a chinois with a stencil (filter). Reserve.
Presentation
  • Olive oil
  • Fine aniseed herbs

Grease the center of a roasting pan. – place the 3 “farcellets” onto the pan . Brush with oil. Heat and gratin. Heat 70 gr of sauce per serving. Finish off with a dash of olive oil and fine herbs.

Additional information

People :

10

Preparation time :

1h

Difficulty:

Easy

Leave a Reply

Please Login to comment
  Subscribe  
Notify of

You may also like…