A vegetarian dish, not only for vegetarians! The new cooking recipe for the Christmas serial from Chef’s Handyman for the recipe blog!
No pasta dish for vegetarians! This vegetarian dish looks complicated to prepare, but it looks only so! Dried fruits with rum aroma and walnuts do give the dish a winter note. The dried fruits can also be used for the winter surprise cake. So they have to be prepared only once. The winter surprise cake is made of shortcrust pastry.
All Christmas cooking recipes will be published in the Chef’s Handyman app for iPhone and iPad as well.
Vegetarian cooking recipe for 4 persons from Chef’s Handyman: Filled stem turnip with winter spices!
For the stem turnips: Scoop the stem turnips out. Bring water to the boil. Add lemon juice. Add hollowed out stem turnips. Cook for 10-15 minutes on medium heat. Prepare baking tin with parchment paper. Take stem turnip out and place on baking tin.
To make coconut sauce: Place left over from stem turnips in a pan. Add coconut milk. Season the vegetables with salt and pepper. Add anise. Simmer for 10 minutes on medium heat or until cooked through. Take out some stem turnip pieces and place them in a bowl. Mix rest with the hand blender until smooth and soft. Add more coconut milk and 2-3 tbsp. of the filling below. Simmer for another 5 minutes. Drain sauce through a fine meshed sieve. Collect sauce in a pan.
To make filling: Cut 7 oz. of dried apricots and 2 oz. of dried ginger in pieces. Place pieces in a pan. Add 4 oz. of dried cranberries, lemon and orange rind, 4 oz. of butter, 5 oz. of sugar, spicy sugar, 0.5 oz. fresh and grated ginger, 2 oz. of crystallized fruits, 1 tsp. of cinnamon, 4 tbsp. of orange juice and 4 tbsp. of lemon juice. Peel apple take out core and cut apple in small pieces. Add pieces to other ingredients. Heat pan and simmer all ingredients on medium heat for 10 minutes. Cool filling add 3 tbsp. of rum or brandy.
Tip: Substitute rum with rum flavor. This filling can be used for the winter surprise cake as well.
For the Brussels sprouts, cut the Brussels sprouts in half. Bring vegetable stock to the boil. Add Brussels sprouts. Cook them for 15 minutes or until cooked through.
To make spinach, chop onions and glaze them in a huge pan. Add garlic. Reduce heat. Add spinach. Close pan. Simmer for 10 minutes, than quench with half cup of coconut milk. Season the spinach with salt and black pepper.
To fill stem turnips: Add 5 tbsp. of spinach to the stem turnip pieces in the bowl. Add 3 tbsp. of the fruit filling and Brussels sprouts. Combine ingredients. Cut feta cheese in pieces. Cut thyme leaves. Chop walnuts. Combine ingredients. Fill hollowed stem turnips with the mixture. Add 3-4 tbsp. of the stem turnip coconut sauce. Bake in oven at 200°C or 400°F for 45 minutes or cooked through.
Place stem turnips in soup plates. Add stem turnip coconut sauce. Garnish with Brussels sprouts, walnuts, fruit filling and spinach.
Shopping list for 4 persons:
Vegetables: 4 stem turnips, 500 g or 16 oz. Brussels sprouts, 500 g or 16 oz. spinach
Fruits: 1 orange organic, 1 lemon organic, 1 apple
Herbs: 1 bunch thyme
Dried Fruits: 200 g or 7 oz. dried apricots, 50 g or 2 oz. cranberries, 100 g or 4 oz. dried ginger
Spices: Salt, black pepper, 1 tbsp. cinnamon, 1 garlic glove, 1 tsp. anise, 20 g or 2 oz. fresh ginger
Baking Ingredients: 50 g crystallized fruits, 6 tbsp. sugar
Drinks: 3 tbsp. rum or brandy or rum aroma
Nuts: 50 g or 2 oz. walnuts
Dairy Products: 200 g or 7 oz. feta cheese, 2 tbsp. butter
Vegetable Stock: 4 dl or 12 fl. oz. vegetable stock
Asia Products: 5 dl or 16 fl. oz. coconut milk
Oil: 4 tbsp. olive oil
This cooking recipe will be published in the Chef’s Handyman app for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Push the update button in the category screen within the mentioned e-cookbook. When the app will be downloaded the first time, this cooking recipe will be already included. The Chef’s Handyman app can be found in the iTunes Store.
