Ingredients For boiled meat
- 600 g pumpkin
- 1 pc small orange cauliflower
- 400 g peeled Jerusalem artichokes
- 350 g peeled celeriac
- 300 g peeled parsnip
- 200 g Romanesco broccoli
- 10 pcs dried shiitake mushrooms
- 5 pcs peeled artichokes
- 3 pcs peeled turnips
- kombu seaweed
Ingredients For the wine sauce
- 500 g red wine
- 125 g sugar
- flour
- 75 g red wine vinegar
- Marsala or Porto wine
Ingredients For the smoked sauce
- 300 g cauliflower florets
- 150 g smoked tofu
- 60 g extra virgin olive oil
- 30 g desalted capers
- 30 g mustard beans
For the large boiled garden recipe, prepare a broth with 5 liters of water, 10 shiitake mushrooms and a portion of kombu seaweed of about 2 cm. Boil for about twenty minutes. Meanwhile, clean the vegetables. Partially peel the pumpkin, remove the seeds and divide it into 4-6 segments. Boil the vegetables in the boiling broth: celeriac for 15-20 minutes; orange cauliflower and Romanesco broccoli for 15-18, pumpkin wedges for 10-15; turnips and parsnips for 12-15; Jerusalem artichokes for 10-15; the artichokes for 8-10 minutes. Drain all the vegetables and arrange them in a serving tray to keep warm.
For the wine sauce: collect the sugar with a spoonful of water in a saucepan and cook until the first bubbles, then add the vinegar and red wine, reduce to about 300 g, then add 8 g of starch separately in a little cold water, boil again and remove from the heat. Finally add 2 tablespoons of Marsala and let cool.
For the smoked sauce: boil the cauliflower florets in boiling salted water for 7-8 minutes, drain and blend them with the diced tofu, capers, mustard and oil poured flush until a mayonnaise-like sauce is obtained. Serve the mixed boiled meat accompanied by the two sauces.
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