Last night I came home from work at a ridiculous time, I managed to do some shopping at lunchtime (thanks to the fabulous Portobello market!) once I got home I just cooked all the vegetable at once, but it was too late to have anything more substantial then a miso soup. Eating after nine o’clock makes me feel tired the morning after, and it doesn’t really do for me.
Tonight I have a few almost-ready ingredients and I played with them and experimented pasta with celeriac.
I had:
Half a diced celeriac that I baked with 4 garlic cloves till tender
2 tbsp of hiziki seaweed soaked and boiled for 20 minutes
2 tbsp silken tofu
1 tbs nutritional yeast (but it can be skipped if you don’t like it)
200 grm wholeweat conchiglie
2 tbsp extravergin olive oil
Heat up the oil in a large pan, add the celeriac and garlic and the seaweed, cook till very tender, season with salt according to taste.
Cream half of the sauce in a food processor with the tofu (don’t add more then necessary to make the texture creamy!). Transfer back in the pan with the rest.
Cook the pasta in salty water till al dente, drain and transfer into the sauce, stir till the pasta is all covered in sauce and add sprinkle with yeast.
This sauce is filling and delicious, it has a sweat taste and I believe that my Italian friends are never going to try it… it’s too much of a twist on the holy Italian pasta!
Together with parsnip celeriac is one of those vegetables that I never tried before moving to London, I have to say that it may be looking completely unappealing but it is great to make soups, stews and roasted.
The macrobiotic approach of “local and in season” (but also just common sense) is forcing me to think about new ways to prepare all the british winter vegetables, so expect more parsnip, kale, carrots and celeriac in the next few days… and no no tomatoes or aubergines I am afraid!
Days are so dark in November that my pictures are getting worst, my apologies if they don't look tempting, but they are still very good dishes!
No comments:
Post a Comment