Cauliflower, vegetable of the year 2020
Cauliflower is a vegetable that belongs to the genus cabbage from the crucifix family (Brassicaceae). The botanical name for cauliflower is Brassica oleracea convar. botrytis var. botrytis. The cauliflower consists of still undifferentiated flower buds, in contrast to broccoli. There are cauliflower varieties with white, purple, orange or green cauliflowers.
Cauliflower is a round type of cabbage, consisting of green stems with white flower buds. It is one of the most popular vegetables in the Netherlands and Belgium
Source:
https://www.lekkervanbijons.be/groenten/verrassende-recepten-met-bloemkool
https://nl.wikipedia.org/wiki/Bloemkool
https://www.voedingswaardetabel.nl/voedingswaarde/voedingsmiddel/?id=90
https://www.veggipedia.nl/groentenenfruit/bloemkool
Recipe : Stew carrot and chicken with cauliflower risotto
Coal crops - cauliflower dinner
Stew :
- 600 g chicken breast
- 1 onion
- 4 cloves of garlic
- 1 piece of ginger approx. 5 cm
- 2 stalks of lemongrass
- 3 lime leaves
- 1 l carrot juice 1 kg carrots
- fresh coriander
- 200 ml coconut milk
- 1 kg carrots
- Tandoori Chicken Herbs
- black pepper from the mill and sea salt
- peanut oil
Risotto :
- 1 cauliflower
- 1 onion
- black pepper from the mill and sea salt
- mace or nutmeg
Stew :
- Cut the chicken into large pieces. Put the chicken in a mixing bowl and add some peanut oil. Season firmly with tandoori herbs. Mix everything and set aside.
- Finely chop 1 onion, the garlic, the ginger and the lemongrass. Heat 1 tbsp of oil in a large, low cooking pot or stew and fry the onion, garlic, ginger and lemongrass gently.
- Heat a pan and scorch the chicken. Then put the chicken in the stew on the onion, garlic and ginger. Pour over the carrot juice and 200 ml coconut milk. Add 6 peeled and coarsely chopped carrots. Add the lime leaves. Place the lid on the pot and bring to the boil, then lower the heat. Let all this simmer for 20 minutes. Remove the meat and lime leaves from the pan and mix the sauce.
- Peel the remaining carrots and cut them into fine cubes. Add these to the stew and simmer for another 10 minutes. Then put the chicken back in the pan.
Risotto :
- Wash the cauliflower and cut it very finely into a kind of couscous.
- Fry 1 tbsp chopped onion in 1 tbsp oil and add the cauliflower with a small amount of water. Season with pepper, sea salt and mace. Mix once in a while and if necessary add a little more water. Cook the cauliflower for about 7 to 10 minutes like a risotto.
Finish:
Sprinkle finely chopped coriander over the stew and serve with the cauliflower.
TIP!
The orange carrot is no longer alone! There is a clear trend to return to diversity. The purple and yellow carrots are back and complete the colour palette next to orange. Take advantage of it!
