The Veggie Ottolenghi Makes use of As Steak Swap — And It is Not Cauliflower

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You’ve got heard of, and possibly even had, a cauliflower steak—however the entire veggie swaps for meats do not cease there. This recipe, from iconic chef Yotam Ottoleghi‘s new plant-based cooking tome Ottolenghi Flavor, makes use of a lesser identified fall vegetable because the core of this vegan predominant dish.

Written along with Ixta Belfrage, a recipe developer at Ottolenghi Take a look at Kitchen, the e book is choc-full of banquet worthy vegan recipes like these rutabaga steaks. Rutabaga, for those who’re not acquainted, is a vegetable just like a turnip that is usually in season from October to March. Like different root greens, they’re most frequently eaten roasted and even in a mash, however this preparation opts for the previous.

As a result of it is taste is definitely a bit extra delicate than a turnip, particularly when roasted, rutabagas are a super candidate for a spice heavy recipe—one thing Ottolenghi and Belfrage take full benefit of with the curry crust they’ve created right here. It is made up largely of garlic, cayenne, turmeric, and fenugreek seeds, which have a robust taste paying homage to maple however barely extra bitter and are identified to offer health benefits.

Whereas we might not be having dinner events in the intervening time, we’ll be bookmarking this show-stopper for once we can once more—and till then, we may must make this for ourselves on Saturday evening.

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