Valley View

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The weather is cold and you are missing the green? Here is a beautiful view to share with your Valentine (Rcp# 86).

Ingredients for ‘Valley View’

  • 2-3 large handfuls winter endive salad (the finer inner leaves)
  • 2 large handfuls lamb’s lettuce or miner’s lettuce
  • 2 carrots or 1 yellow beet root (200g with peel)
  • 110-120g broccoli florets
  • 1 sweet potato (200 – 220g with peel)
  • 200g medium-sized cremini mushrooms
  • 120g hoccaido pumpkin chunks, without peel or seeds (fresh or frozen)
  • 100g cheese in “feta” style (plant-based or with sheep and goat milk)
  • 3 tablespoons oat yogurt
  • 7 large sage leaves (or ½ teaspoon dried sage)
  • 1 stalk of lemongrass
  • 1 large ginger “toe”
  • 1 teaspoon date syrup
  • ½ teaspoon bear‘s garlic in oil or ½ teaspoon dried bear’s garlic
  • 1 knife tip ginger powder
  • ½ teaspoon salt
  • Freshly ground nutmeg
  • Ground caraway
  • 1 liter water
  • Canola oil for frying
  • You will also need:
    • a soup pot that holds 3 liters
    • a medium-sized frying pan

Preparations for ‘Valley View’

  1. Wash and clean carrots (or beetroot), broccoli, sweet potato and sage leaves (plus pumpkin, if you do not have the chunks already prepared). Peel sweet potato and carrots/beetroot, and cut them into thick slices (5mm). Half the sweet potato slices and the beetroot slices, if necessary, to get evenly sized pieces. The slices should have the diameter of a walnut. Chop the sage leaves, taking out any hard parts. Wash and brush the mushrooms and cut off bad parts.
  2. Heat up 1 liter of water in a soup pot and bring to a boil. Put in the carrot/beetroot slices and the sweet potato pieces. Add the chopped sage leaves, the freshly ground nutmeg, ground caraway, and salt. Cook on medium heat (barely simmering) for about 8 minutes, then add the broccoli pieces and cook all for another 8 – 10 minutes until the sweet potato is done but still has a little bite. Then, turn off the heat, take the vegetables out with a slotted spoon and put into a bowl or onto a plate. Cover to keep warm.
  3. Pour about half of the the cooking stock out of the pot through a sieve, so you have about 450 – 500 ml left in the pot. Add all solid residue from the draining process back to the pot, and reheat the liquid in it with the pumpkin chunks. Cook until the pumpkin is soft enough to mash, then turn the heat off and set the pot aside to cool.
  4. Wash and chop the endive salad. Wash, sort, and clean the lamb’s (or miner’s) lettuce. Remove any hard parts and spoiled leaves. Arrange the salad in 2 large salad bowls, in 2 separated sections aside one another. Chop the feta into cubes (sugar cube sized) and arrange them on top of the lamb’s lettuce.
  5. Blend the cooked pumpkin pieces in the cooking stock with a wand blender until you have an even, smooth sauce. Add the date syrup and stir well. Then, carefully fold the oat yogurt in.
  6. Wash and clean the mushrooms. Cut off any hard or spoiled parts. Then, quarter the mushrooms with the stems. Slice the ginger, and cut the lemon grass into 3 – 4 segments. Heat up the pan with 2 tablespoons of canola oil to low heat. Put ginger and lemongrass into the heated pan. Warm up the ginger and lemongrass until you get a fine, lemony smell, then add the mushroom pieces. Sauté on low heat until they start to lose water, then turn off the heat and set aside.
  7. Place the warm vegetables on the side with the endive salad. Sprinkle the mushrooms on top, and spread the sauce over the whole salad.

This makes an opulent lunch for two. Happy Valentine’s Day!

Side Notes:

  • This dish gives you exactly what you need at this time of the year. And it’s modular. 😉

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.