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- Steamed Roots with Chargrilled Tomato
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PrintSTEAMED ROOTS WITH CHARGRILLED TOMATO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To make the sauce, place the tomatoes, garlic and chillies under a hot grill. Turn frequently, until the skins blister and blacken. The chillies will need about 5 minutes, the garlic 15 minutes and the tomatoes 20 minutes.
- Peel the garlic, remove the skin and seeds from the chilli, but do not peel the tomatoes.
- Dry-fry the oregano in a small heavy-based pan for a few minutes until you can smell the aroma.
- Heat the oil in another small pan. Gently fry the onion for about 5 minutes until translucent. Add the oregano and fry for another minute.
- Puree the tomatoes, including any blackened bits of skin (they add to the flavour), with the garlic, chilli and onion mixture until smooth.
- Pour into a large frying pan and season with the sugar, salt and pepper. Simmer for 5-10 minutes, stirring occasionally, until some of the liquid has evaporated. Stir in the butter and set aside.
- Meanwhile, peel the vegetables and cut into even-sized 5 mm/ ¼ inch thick slices. Place in a steamer set over a large pan of boiling water, putting the denser vegetables at the bottom. Cover tightly and steam for 15 minutes until just tender.
- Transfer the vegetables to a heated serving dish. Dot with the butter and carefully stir in the parsley, salt and pepper.
- Re-heat the sauce and serve separately.
INGREDIENTS
- 1 celeriac
- 4 potatoes
- 2 parsnip
- 4 kohlrabi
- 1 sweet potato
- 2 eddo or colocassi
- 50 grams butter
- 4 tablespoon finely chopped flat- leafed parsley
- Salt and pepper
Sauce
- 1 kg plum tomatoes
- 6 large garlic cloves, unpeeled
- 4 fresh green chillies
- 4 teaspoon dried oregano or thyme
- 4 tablespoon sesame oil
- 1 onion, chopped very finely
- 1 teaspoon sugar
- 1 teaspoon salt
- Pepper
- 30 grams butter
6 comments for “Steamed Roots with Chargrilled Tomato”
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