vrijdag 22 november 2013

Apple and carrot muffins (Kopie)

serves 4 to 6

4 small beets (assorted colors and shapes), stems cut off, but leave a bit of the top
2 tablespoons olive oil
1 medium yellow onion, diced
1/2 medium leek, diced
3 cloves garlic, minced
1 celery stalk, diced
2 thyme sprigs
1 bay leaf
bunch of fresh parsley
6 cups cold water
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound (450 g) small potatoes, peeled and sliced into 1/2-inch rounds
6 small carrots (assorted colors), peeled and cut into different shapes (some rounds and the thinest ones in half lengthwise)
2 tablespoons unsalted butter
1 cup quick-cooking polenta
1/4 cup finely chopped fresh herbs (thyme, oregano, rosemary, parsley)
Microgreens and edible flowers (optional)

Steam the beets until fork tender, about 20 minutes depending on their size. Let them cool. Peel and slice them. Reserve for plating.

In a medium pot, heat the olive oil over medium high heat. Add the onion, leek, garlic, and celery. Cook for 5 minutes until tender, but not brown. Add the thyme, bay leaf, parsley, water, salt, and black pepper. Bring liquid to a boil, cover the pot, reduce heat to medium and cook for 15 minutes. This will be the base for the vegetable broth we will use to cook the potatoes and carrots and also for the polenta.

Add the potatoes and cook for 5 to 7 minutes until almost tender. Add the carrots and cook for another 5 minutes or until soft. Do not overcook the vegetables or they will fall apart. Set the broth aside. Measure 3 cups of vegetable broth (without the vegetable pieces) and transfer to a medium pot.

In a small saute pan, cook the butter until the solids start to brown. Remove from heat.

Bring the vegetable broth to a boil. Add the polenta in a steady stream while whisking so it doesn't form clumps. Continue whisking the polenta until it thickens, about 1 minute. Remove the pot from heat and add the brown butter and herbs. Whisk to combine.

Serve the polenta immediately on the bottom of a bowl. Top with the reserved beets, potatoes and carrots with their own vegetable broth. Garnish with microgreens and edible flowers.


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