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The Jewish Chronicle - - LIFE -

2 tbsp rape­seed or co­conut oil 2 echalion shal­lots, sliced 1 cau­li­flower, cut into flo­rets 1kg car­rots, peeled and cut length­ways then into 1.5cm slices

2 tsp turmeric

2 tsp co­conut sugar (or reg­u­lar sugar)

4 tsp bouil­lon pow­der

3 pints boil­ing wa­ter

Salt and white pep­per

Gar­nish

1 cau­li­flower, cut into flo­rets 1 tbsp rape­seed oil Chilli oil

Co­rian­der

Sea salt and black pep­per

METHOD:

Pre­heat oven to 200°C (180°C fan-as­sisted).

Line a bak­ing tray with bak­ing parch­ment or a sil­i­cone bak­ing mat and lay the cau­li­flower flo­rets for the gar­nish on the tray.

Driz­zle the rape­seed oil over the cau­li­flower and sea­son. Place the tray in the oven and bake for 40 min­utes, turn­ing the cau­li­flower ev­ery 10 min­utes to pre­vent burn­ing. Once roasted, set aside.

In a large (5 litre) sauce pan, heat the oil with the sliced shal­lots and sauté un­til translu­cent and soft. Add the car­rots and con­tinue stir­ring over a gen­tle heat. Add the cau­li­flower, sea­son with salt and pep­per, turmeric and co­conut sugar and con­tinue to stir un­til the veg­eta­bles are coated.

Add the bouil­lon pow­der and stir into the veg­eta­bles un­til coated.

Pour in the boil­ing wa­ter, bring to a boil and sim­mer over a gen­tle heat with lid on for 30 min­utes.

Once cooked, us­ing a hand stick blen­der, blend un­til creamy and smooth and gar­nish with the crispy roasted cau­li­flower, co­rian­der and chilli oil.

www. myre­la­tion­ship­with­food. com

PHOTO: INBAL BAR-OZ

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