Recipes

Vegetarian Dish

Vegetarian Dish - Bruno Albouze - THE REAL DEAL

Vegetarian Dish Recipe
Cauliflower Puree, Braised Bok Choy & Rainbow Carrot, Baby Lima Beans.

Serves 4.
Cauliflower Puree
1 ea. (1.8lb. / 800g) cauliflower
2 Tbsp (30g) butter
2 Tbsp (30ml) extra virgin olive oil.

2 bunches of rainbow carrots
4 ea. bok choy / pak choi
2 garlic cloves, crushed
1 bay leaf
Olive oil and Tamari*
1 lb. (450g) baby lima beans* (frozen or fresh in season).
Parsley for garnishing.
*Tamari has a darker color and richer flavor than the common Chinese soy sauce. It also tastes more balanced and less salty than the soy sauce.
*Baby lima beans can be substituted for edamame, English peas, wild blend rice, quinoa etc…

Method
Fill a large pan with water (half way through) and bring to a simmer and add a teaspoon of salt. Using a pairing knife, trim cauliflower bottom and run knife around the core in order to detach all the florets; set aside. Save scraps for your next batch of veggie stock if desired. Scrape the dark line below the green and scrub. Trim off two-third of the green and soak carrots in water along with the whole bok choy. Carefully, make some carrot shavings using a mandoline and keep shavings in ice water to turn them curly and crispy. Drain bok choy, halve and remove some of the core. Cook frozen lima beans until tender and cool in ice water. In the same water, blanch a couple of small cauliflower florets for garnishing and set aside. Cook through remaining cauliflower for the puree. Drain cooked cauliflower and blend immediately with some fat such as butter and olive oil or one or another. Note that the more poweful the blender the better the final texture of the puree will be. Transfer puree into a clean container and keep warm. In a large and hot skillet, add some oil, salt, crushed garlic and bay leaf. Sautee carrots for a few minutes on medium heat, cover and cook until tender. Transfer carrots onto a clean plate and arrange the halved bok choy in the hot skillet still; cut side down. Drizzle some olive oil, cover and cook for 4 min. Flip and cook for another 4 min. Drizzle with Tamari and flip (cut side down) to caramelize. When ready to serve, give a quick sautee to your veggies, spoon out caulifflower puree and arrange veggies nicely, top with carrot shavings and serve. Bon appétit! www.brunoskitchen.net

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