This vegetarian play on the French classic coq au vin benches the coq, or chicken, and calls in deeply caramelized cauliflower as the star player instead.
Bring the vegetable stock to a boil in a small saucepan over high heat. Turn off the heat, stir in the dried porcini, cover, and allow to sit for 15 minutes.
Heat 4 tablespoons of olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until almost smoking. Add the cauliflower in a single layer, gently pressing the pieces down to make sure that the cut side has contact with the hot pan. Sprinkle with ½ teaspoon of salt and cook undisturbed until deeply golden and caramelized on one side, 6 to 8 minutes. Transfer the browned wedges to a plate .
Add the garlic and cook until soft and fragrant, 30 seconds to 1 minute. Add the tomato paste, soy sauce, thyme, bay leaves, rosemary, flour, and chopped porcini. Cook, stirring frequently, until the tomato paste turns brick red, 2 to 3 minutes.
Deutschland Neuesten Nachrichten, Deutschland Schlagzeilen
Similar News:Sie können auch ähnliche Nachrichten wie diese lesen, die wir aus anderen Nachrichtenquellen gesammelt haben.
Vin Diesel Just Revealed His Daughter Was Maid Of Honor In The Wedding Of Paul Walker's Daughter Meadow'Look at this photo Pablo, it will make you smile.'
Weiterlesen »
A Vintage-Filled Home in Hong Kong, Dressed for the HolidaysFood52 Resident Mandy Lee didn't grow up celebrating the holiday season—but that hasn't stopped her from putting her unique spin on it.
Weiterlesen »
Cranberry Relish RecipeMake Anthony Bourdain’s super simple cranberry relish recipe to serve with your turkey this Thanksgiving.
Weiterlesen »
What to Cook in DecemberIt might be cold outside, but these recipes will warm you right up.
Weiterlesen »
BA's Best Matzo Ball SoupThis recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions. We ordered the steps so that you could make the stock and matzo balls simultaneously, but if you prefer to break up the work, you can make the balls a couple of days ahead and keep them chilled (see Do Ahead for more details).
Weiterlesen »