We were able to buy the first summer vegetables at the weekly farmer’s market on Friday. We bought a bunch of young carrots and beetroots and thought of cooking tasty roasted vegetables with celery root mashed potatoes.
Remove the leaves of the beetroots and the green of the carrots and wash thoroughly. If the beetroots are rather small, halve them, if they are bigger, quarter them. Peel the garlic and shallots and also halve or quarter. Now place the vegetables on a baking sheet or in a casserole. We prepare a dressing out of olive oil, balsamic vinegar, honey, salt and pepper and drizzle it over the vegetables. Then put them for 35–40 minutes at 180°C in the oven.
For the puree, peel the potatoes and celery root and cook in salted water. To scent the vegetable, we add a sprig of thyme to the boiling water. When everything is done, put the potatoes through a ricer and puree the celery root. Heat milk and butter and mix with the potatoes and celery roots until you have a smooth puree. Season with nutmeg, salt and pepper and blend in some grated Parmesan cheese. Before serving, mix the chard leaves and the halved hazelnuts with the vegetables and arrange on the puree.
Slice the eggplants 1 cm thick and add some salt. Then place in a bowl and cover with a plate and let it rest for 30 minutes in order to detract the bitter constituents. Peel, de-stem and dice the tomatoes. Then peel and chop the garlic and onions, sweat them in olive oil and add the tomatoes. Cook it and season with honey salt and pepper.
Now back to the eggplants: Wash off the salt and dry with a paper towel. The original recipe indicates to bake the eggplants with olive oil. In order to make our recipe a little lighter, we only fry them without oil on both sides in a grill pan. Now slice the mozzarella and the Parmesan and start layering them in an oiled casserole, starting with the eggplants. Then add some tomato sauce, basil, Parmesan and mozzarella and start over. Then bake at 200°C in the preheated oven. 30–35 minutes later, the Parmigiana has turned golden brown and all flavors will be a tasty explosion in your mouth.
You can find the recipe for the jungle curry paste in our category basics. Curries are wonderful dishes for every season. In our jungle curry recipe, we combine local fall vegetables with exotic Thai vegetables. First of all peel and chop the carrots, sweet potatoes and parsnip. Also chop the remaining vegetables into bite-sized pieces. Sweat the curry paste 1-2 minutes with coconut oil in a wok, then add the vegetables and stir with the paste and fry for another 5 minutes. Deglaze with lime juice, add the tomatoes, vegetable stock and coconut milk and simmer with closed lid for 8-10 minutes. Season with salt and palm sugar. Finally add the chopped coriander and Thai basil. Serve with black whole grain rice (or jasmine rice).