So I made this awesome puree of beets, turnips, potatoes, carrots, sweet potato and ginger that I described before as a ROOT VEGETABLE CREAM before and I’m using it to prepare lots of dishes. The result is amusing. In this case, I started by boiling chopped broccoli in water, salt, and pepper. I added the veggie cream and brought it to boil.
Once my mix got to the boiling point, I added the oatmeal and stirred, stirred, stirred until almost all the water was gone. You have to make sure the oatmeal is nice and soft.
I’m the kind of “grab whatever you can” kind of guy when I’m experimenting, so I used this metal bowl to empty my mix in. I coated it with extra virgin sunflower oil to avoid the cake from getting too glued to the metal.
After cooling it down, I just placed on this plate and voila. ENJOY !
There is not much to do in order to serve this delicious dish. All you need to do to the ORGANIC Viana COW GIRl VEGGIE STEAKS is grill them. The sauce is so simple, you will laugh about it. In a pan heat up your oil, add black pepper and dried rosemary. Remove the rosemary before it starts to burn, throw your favorite mushrooms in it and let them cook for seven minutes. Make sure to cover them from time to time. Add heavy whipping cream, or half and a half, or whole milk (The three will work, it just depends on how thick you prefer the sauce). Let it boil until you get the texture you like. Don’t forget the salt. As you see, I pre-cooked peeled potato and baby carrots along with a beet for color purposes and during the sauce making process I also cooked spinach with salt, pepper, and oil.
Feel free to enjoy this amazing dish with a glass of a bold, rich well-balanced wine, I had it wit an Elio Grasso Barolo 2012 and it was outstanding. Cooking must be a pleasure, just like eating is.