Turn on the oven at 175°. Clean and prepare vegetables; peel the celeriac and perhaps cut the pumpkins in half). Turn each vegetable in a bit of vegetable oil and season with salt and pepper (and if you prefer, some of your favorite spices).
Cooking time (approximately):
- Broccoli: 20-25 minutes
- Hokkaido pumpkin and butternut squash: 30-35 minutes
- Cauliflower: 30-40 minutes
- Celeriac: 60-90 minutes
Brown butter vinaigrette with miso
Brown the butter in a small saucepan while whisking in order to not burn the whey. Take it off the heat and stir in the miso. Finely chop the spring onions, parsley and capers and add it to the butter mix. Season with apple cider vinegar and salt.
Sunflower seed spread
Turn on the oven at 150° and roast the seeds for 13-15 minutes. Grate the garlic on a grater and blend it with the sunflower seeds and the oil until you’ve achieved a smooth consistency. Season with salt, applecider vinegar, pepper and honey.
Pumpkin seed spread
Turn on the oven at 150° and roast half of the pumpkin seed for 13-16 minutes. Grate garlic and lemon zest on a grater and blend it with the roasted and raw seeds and oil until you’ve achieved a smooth consistency. Season with salt, lemon juice, pepper and honey.
Clean and cut the mushrooms and fry them in a frying pan with oil until lightly browned and caramelized. Peel and chops the onion and garlic and toss them in the pan with mushrooms. Let is saute for another 5-8 minutes. Add sugar and vinegar and cook it through thoroughly. Add everything to a blender and mix it to a smooth ketchup-like consistency. Make sure the balance is right – season with salt and pepper.
Black garlic dip
Blend the black garlic with yogurt until you have a smooth dip. Season with lemon juice, salt, pepper and a bit of honey.
Clean and finely chop the dill. Mix it together with the yoghurt and season with lemon zest and juice, salt, pepper and perhaps a bit of honey.
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