Ingredients
- 8 large shallots
- 2 mini cucumbers (also called table cucumbers)
- 1 piece of raw cauliflower
- Flowers of herbs (marjoram, chives, savory...)
- Vietnamese Légumaise – celery root with curry or other vegetable tapenade with curry
- Turmeric powder
- Fresh chives
- Olive oil
- Cayenne pepper
- Coarse sea salt
Instructions
Preparation
1. Bring water to the boil and season with coarse sea salt, cayenne pepper and a good quantity of turmeric powder.
2. Cook the shallots in this stock with the lid on for 20 minutes. Remove from the water and dry on absorbent paper.
3. Fry the shallots in olive oil until lightly browned on both sides and season with coarse sea salt.
4. Cut off the small cauliflower florets.
5. Cut the cucumber into slices and then into nice little triangular quarters.
Serving
1. Make a circle with the vegetable sauce on each plate.
2. Arrange the cauliflower and cucumber on the sauce.
3. Place 2 hot shallots in the centre of each circle.
4. Spread a few herbs and a few drops of olive oil on top.
5. Finish with a little turmeric powder and chives.
Recipe : Frank Fol
Picture : Wim Demessemaekers
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