“When we get our hands on a menu, our eye usually goes straight to the vegetable dishes”, say Famke & Floor van Praag in the foreword to their new book. Not that they don’t appreciate meat and fish, but cooking with vegetables: that’s how the chef shows his real creativity. It inspired the sisters to create a new book: ‘Shortlist Amsterdam – restaurants & their best vegetable recipes’.
For 4 persons:
- 1.5 cauliflower (or 2 smaller ones)
- 1 bulb of garlic
- 12 sprigs of thyme
For the potato wedges:
- 1 potato (Agri)
- Sunflower oil for frying
- 75 grams thick Greek yogurt
- 1 small salted lemon (see basic recipe p. 200)
- 50 grams + 75 grams of butter
- 25 grams + 25 grams old cheese (De Nylander), grated
- 4 tablespoons sunflower seeds
- 4 teaspoons chives, finely chopped
You are probably already familiar with the editions of Shortlist Amsterdam . After the first edition on restaurants, there was a sequel on culinary cafes. And now a sequel with the very best vegetable recipes from top Amsterdam restaurants. BAK, Choux, Entrepot, Foer and De Kas: they are all present (again). We can share a recipe from restaurant Zoldering with you, for cauliflower with Greek yogurt, salted lemon and aged cheese.
“The classic Dutch cauliflower with cheese but with a Middle Eastern makeover. Chef Tomas’ tip: put the salted lemon in the freezer the day before to make it easier to grate. If you don’t have time to make the potato crisps, you could use chopped toasted hazelnuts.”
This is how you make this Zolder recipe
Cut one of the cauliflowers into quarters. Remove the (hard) green leaves and the bottom of the stump and save. Put 3 liters of water in a pan with half the garlic, 4 sprigs of thyme and a lot of salt and bring to the boil. Boil the cauliflower quarters in the garlic-herb water over low heat for 4-5 minutes, drain and drain in a colander.
Grate the potato on a mandoline into very fine sticks (teeth knife). Cut the fine sticks into very small cubes. Place in a sieve, rinse under the tap and drain. Heat the sunflower oil to 150°C and fry the potato cubes for 2-3 minutes until golden brown (until the oil is effervescent).
Remove with a slotted spoon and drain on kitchen paper.
Turn on the oven at 170°C. Roast the sunflower seeds in the preheated oven for 10 minutes, stirring occasionally.
Put the Greek yogurt in a bowl. Grate the salted lemon over the top, remove the leaves from 3 sprigs of thyme, chop finely and stir into the yoghurt. Season with salt if desired.
Roughly chop the other (half) cauliflower. Cook them together with the trimmings from the first cauliflower in salted water.
Drain briefly in a colander and transfer to a blender. Add the 50 g butter and 25 g old cheese and mix to a puree.
Heat 75 g butter in a large frying pan, let it bubble and place the cauliflower quarters (in parts if necessary) on the smooth (cutting) side.
Crush the remaining garlic and place next to it, along with 5 sprigs of thyme. Fry the quarters for about 4 minutes until golden brown on one smooth side and another 4 minutes on the other, smooth side, spooning over some of the melted butter from the pan. Remove from the pan and spread the florets side of the cauliflower with the yogurt mixture.
Place the cauliflower puree on a plate, drizzle some of the butter in which you baked the cauliflower around it, place the cauliflower quarters on top of the puree and sprinkle with the roasted sunflower seeds, potato crackers and chives. Sprinkle the rest of the old cheese on top.
Source: Culy by culy.nl
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