Fresh Corn, Beetroots
Remember this dish I made with the marrow? I did promised a vegan option and ha forgotten to post it. Here it is.
Ingredients for the layer:
- 600g Marrow
Can you see the Tofu slices?
- 2 medium potatoes
- 3 medium firm tomatoes
- 100g Tofu sliced and deep-fried to give it texture
- 1 small red onion (optional)
- 3 cloves of garlic
- 30g butter (dairy free)
- 100ml Alpro single cream
- 50g Flour
- 1 Maggi stock cubes
- White pepper
How to layer the elements of the dish
1 – Peel the marrow and keep the skin strips for decoration. Now slice the peeled marrow in 1cm width and set aside. Peel the potatoes and cut in slices about the size as the marrow. set aside. Now do the same thing for the tomato and red onion. Make sure that your Tofu is deep-fried as it will give texture to your dish. Set aside.
2 – for the batter: The batter will help to hold everything together. Melt about 25g of the butter and crush the whole stock cube in it to dissolve. Add the cream to the mix then, the flour and the finely chopped garlic. Mix well, add salt and white pepper. Set aside.
Preheat the oven at 180 degrees.
Butter a regular size loaf tin, place 1 layer of potatoes, then a layer of marrow, then onion, then tomatoes, then tofu. Dust with a pinch of salt and white pepper. Then repeat the process. If you can, make sure that a layer of potato is at the top of the dish simply because you will use it as indicator to judge if the dish it cooked. Potato is the hardest of all the vegetables used here.
The dark green strips you see on this photo are strips of peels from the marrow that I am using to decorate my dish. The strips were placed on the bottom of the baking tin, then folded over the dish and held with tooth pick just before placing it in the oven.
Ready to serve
Once the layers are done. Stir the batter previously prepared and pour it, not on top, but on the sides of the layers.
Now place your dish in the oven for 1h20 minutes.
Now time to prepare the accompaniment.
Beet & corn stir
For this, you will need:
- 1 big fresh sweet corn cob
- 1 precooked beetroot or a fresh one if you can find it
- 1 yellow sweet pepper
- 1 very small red onion
- 50g roughly crush walnut
- 2 twigs of thyme
- Fresh parsley
- 25g Butter (dairy free)
- Black pepper & salt obviously
Start by shelling the corn kernels from the cob or simply go through the cob with the knife like I did on the picture above.
Chop separately all the elements of your dish then set aside.
Ingredients for the stir fry
Now, in a frying pan, melt the butter and fry the chopped onions and thyme until brown. Now, add the sweet corn and stir for 2 minutes. Then add the sweet pepper in the mix, stir for 2 minutes, add the beetroot and the fresh parsley, stir well for 1 minute and add the crushed walnut. Season with salt and pepper, Mix, cover and remove from the stove and cover so the steam will finish softening the vegetables. It is ready.
Time to check on your layers in the oven. The hardest ingredient in the dish is the potato. If you put a knife through the dish and it goes through smoothly, and comes up just slightly moist, then your dish is ready. if not, add cooking time to your oven.
Please note: not all oven perform with the same power.
Bursting with colours and flavours
Leave your dish to cool for few minutes then, serve.
Don’t forget to post a comment!
Voila! Bon appétit.