The Green Kitchen at Home

February and spring is in the air, I love it, but food wise I’m confused. I find some ‘in between’ inspiration in one of my cookbooks ‘ The Green Kitchen at Home’. A fusion of two of their recipes with lots of vegetables and a little twist are a possible compensation to my confusion 😜.Clean and chop 500 grams of celeriac. Clean and chop 200 grams of carrots. Put in a large oven dish. Mix with 2 table spoons of olive oil. Bake in the oven at 200 ° for 20 minutes. Stir. Add 1 large chopped red onion, 4 chopped garlic cloves, 1 chopped chili and a few stems of fresh thyme. Bake for another 20 minutes.Mix 1 can of tomatoes with 1 teaspoon of fennel seeds, 100 ml of white wine, 100 ml of water, a pinch of saffron, 1 table spoon of nori (dried seaweed) flakes and vegetable stock powder. Heat in the microwave at 600 watt for 4 minutes. Stir.Cut 1 large fennel in slices of 1 cm. Brush some olive oil on the slices. Season with pepper and salt. Put on baking paper on an oven tray.Remove the oven dish from the oven. Stir. Pour the sauce on the vegetables. Stir. Put 4 portobello mushrooms on/in the vegetables. Brush some olive oil on each portobello.Put the dish back in the oven. Put the fennel in the same oven. Bake for another 20 minutes. Turn the fennel. Stir the sauce in between the portobellos. Put back in the oven. Grate 40 grams of parmesan.Serve, and create a beautiful plate. No carbs, pure vegetables, parmesan as protein delivery with the best olive oil ever😉.

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