The response of the season is almost endless. Bulbs, roots, bloom and bravest. And everyone putty. I load all of the basket and goes to investigate a variety of cooking options. Creates shades, textures and tastes good spit from the field.
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Speaking of cooking wonderful seasonal vegetables, I prefer slow roasting oven and powerful. Deploys the broad pattern of white flowers and tiny slices of cauliflower or colored roots, seasoned with sea salt and black pepper gray prickly. And coriander, garlic and olive oil. Sometimes a pinch of curry mix fresh powder, whole branches of green onions or thyme bundle. I roasted the vegetables so hungry, straight from the mold. Sometimes Msnst waist, rolled up her sleeves and goes on to create centered salad and grilled vegetables and fresh green environment or access side of white fish fillets may pan perfection.
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Fish fillet with mashed cauliflower
Ingredients (for 4 servings):
• 4 Sea Bream and emit clean bones
• 4 tablespoons olive oil
• Salt to taste
• freshly ground black pepper to taste puree
• 2 potatoes, peeled and diced
• 2 cups cauliflower florets
• 2 cups milk
• Salt to taste
Cauliflower roast
• 2 cups small cauliflower florets
• 1 tablespoon coriander seeds, ground
• 4 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 tablespoon grated ginger
• Atlantic salt to taste
• freshly ground black pepper to taste
• The handful of chopped green onions (the white part)
Preparation:
Prepare the puree: Cook the diced potatoes and cauliflower with milk (if needed, add water to cover the vegetables in the liquid), season with salt and cook until it softens, filters (reserve the cooking liquid) and grind into a puree smooth (use the cooking liquid as needed ).
Prepare the cauliflower roast: Preheat oven to 190 degrees, stir together all ingredients, except the scallions, surface pattern and roast about 5 minutes until golden cauliflower.
Prepare the fish: a large skillet heat olive oil, place the fish so that the skin down, season with salt and ground black pepper and grill for about 5 minutes. Occasionally Mlhhim the fish oil Hzit.lkrat end of turn the fish over the side of the meat for two minutes.
Arrange on serving plates the puree, put it two pieces of fish per serving, garnish with roasted cauliflower and chopped green onions and serve immediately.
Roasted Vegetable Salad
Ingredients (for 4 servings):
• 2 beets
• 2 lure
• 2 parsley roots
• 4 celery roots
• olive oil
• Atlantic salt to taste
• 1 tablespoon coriander seeds crushed
• 8 leaves romaine lettuce torn into pieces
• 1 cup Spices (parsley, cilantro) separated
For the sauce
• 2 teaspoons mustard part
• 1 teaspoon honey
• 1 garlic clove
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• Salt to taste
• freshly ground black pepper to taste
Preparation:
Preheat oven to 180 degrees. Wrap beets in foil.
Roast the beets for about an hour until it softens. Remove the foil, let cool and peel off gently. Cut into thin segments. At the same time, cut the turnips segments. Cool slightly.
Peel the roots of parsley and celery roots and cut into pieces.
Preheat oven to 180 degrees. Arrange the vegetable pattern, season with olive oil, salt Atlantic and coriander seeds and roast for 30 minutes. Cool.
Combine all sauce ingredients.
Gently stir fried vegetables with lettuce and spice and season the sauce and serve immediately.
Photography and Styling: Liron Almog
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