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As an accompaniment to white meat or fish, candied vegetables bring flavors and colors, here is the delicious recipe.
Ingredients for 4 persons :
- 1 beautiful eggplant
- 1 pepper yellow
- 1 red pepper
- 2 onions
- 2 tomatoes
- 20 g semi-salted butter
- 1 tsp. tablespoons of olive oil
- 1 tsp. level tablespoons cane sugar
- 2 tbsp. tablespoon cider vinegar
- 1 tsp. level tablespoons tomato paste
- ½ tsp. level coffee of Espelette pepper
- 1 branch of thyme
- 1 branch of rosemary
- 50 g of salers (or other cheeses)
- 2 tbsp. coarse salt
- Fleur de sel, freshly ground pepper
Recipe for candied vegetables
Yellow, red, purple… an explosion of colors and flavors floods your plates!
Wash and dice the eggplant. Soak it in coarse salt for 25 minutes. Drain it well.
> Wash and dice the peppers.
> Peel and chop the onions.
> Wash, peel and dice the tomatoes
In a skillet, heat the butter and oil over medium heat, sauté the onion without coloring, 2 to 3 minutes. Add the tomatoes and sugar.
Cover and cook for 5 minutes.
> Deglaze with cider vinegar, then add the rest of the vegetables.
> Pour water up to the height of the vegetables. Season with fleur de sel, pepper, tomato puree, chilli, thyme and rosemary, mix well.
> Leave to stew over low heat, until the liquid has evaporated.
> Adjust the seasoning, serve with cheese shavings.
This dish can be used as an aperitif, simply as a starter, or as an accompaniment to starch, meat or fish.
Butter : It is a source of vitamins D, E, and especially A, essential in particular for the good development of the skeleton, eyes, intestines, skin or bronchi.
Recipe: A. Beauvais, Photo: A. Roche