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Veganski curry z lisičkami / Vegan curry with chantarelle mushrooms

Odlična jed, ki se prileže tudi ob sončnih dneh  / Perfect dish, even for sunny summer days

⎨SI⎬

Lahko kosilo, sveže in polno okusov. Pa še hitro pripravljeno. Sliši se kar fino, kajne?

Recept je nastal spontano, ko sem dobila skledico luštnih lisičk, še očiščenih povrhu. Po dooolgem dopustu pa sta mi, poleg vijoličnega ohrovta, ostala le še koromač in koleraba. Tako se je pač dogodilo in odločila sem se, da izkoristim vsaj teh nekaj dobrin, ki so me veselo pričakale. Da so bile zelenjavice vesele, sem določila kar sama. Ker se pač bolje sliši.

Kombinacija vseh okusov pa je res božanska! Sicer nisem ljubiteljica gob, vendar pa so mi ostale v spominu lisičke, ki nam jih je v Vili Planinki pripravil kuhar Jakob Jerala. Njegova skrivnost je, da jih je prej pokapal z limoninim sokom. Zato so lisičke zelo svežega okusa, maslo pa jih lepo zaokroži, da se kar stopijo v ustih. In ker sem te lisičke pojedla kot za šalo, sem se odločila, da jih pripravim po njegovem navdihu.

Preberi še >> Zato naju je Vila Planinka popolnoma očarala

⎨EN⎬

Light lunch, fresh and full of flavors. Quickly prepared. Sounds pretty nice, right?

The recipe came spontaneously when I got a bowl of cute chanterelles. After a looong vacation, my garden became a jungle and I was left with purple kale, fennel and kohlrabi. What was done was done and I decided to use at least these few goodies that were happily waiting for me. That the vegetables were happy, I made it up. Because it just sounds better.

The combination of all flavors, however, is truly divine! I am not a fan of mushrooms, but I remember the chanterelles prepared for us in Vila Planinka by chef Jakob Jerala. His secret is that he had previously drizzled them with lemon juice. Therefore, the chanterelles have a very fresh taste, and the butter rounds them off nicely so that they just melt in your mouth. And since I was amazed by those chanterelles, I decided to prepare them after his inspiration.

 

⎨SI⎬ Recept za veganski curry z lisičkami

Sestavine za gosto zelenjavno osnovo (za 4 porcije):

  • 1 šalotka
  • 1 koleraba
  • 1 gomolj koromača
  • 300 – 500 ml zelenjavne jušne osnove
  • 200 ml kokosovega mleka
  • 1 žličko curry začimbe
  • 2 ščepca soli

Priprava goste osnove:

  1. Čebulo sesekljamo in popražimo na olivnem olju, da postekleni.
  2. Dodamo narezan gomolj koromača
  3. Vse skupaj še malo popražimo, dodamo jušno osnovo, kokosovo mleko, curry ter sol.
  4. Kuhamo na srednji temperaturi vsaj 20 minut.
  5. Odstavimo ter spasiramo vse skupaj s paličnim mešalnikom.

Sestavine za prilogo (po osebi):

  • 70 g čičerike
  • 1 pest lisičk
  • sok pol limone
  • 1 žlica masla za lisičke
  • 1 žlica masla za drobtine
  • 1 žlica krušnih drobtin
  • sol po okusu

Priprava priloge:

  1. Lisičke očistimo, osušimo s krpo in jih pokapamo z limoninim sokom.
  2. Na eni ponvi stopimo maslo ter popražimo lisičke in čičeriko. Posolimo po okusu.
  3. Na drugi ponvi, prav tako na maslu, popražimo krušne drobtine do zlate barve.

Vse skupaj lično postrežemo v globji krožnik ali skledo. Dodamo še majhne vejice janeža za svežino.

 

⎨EN⎬ Recipe for vegan curry with chanterelle mushrooms

Ingredients for thick vegetable base:

  • 1 shallot
  • 1 kohlrabi
  • 1 tuber of anise
  • 300 – 500 ml of vegetable soup base
  • 200 ml of coconut milk
  • 1 teaspoon curry
  • 2 pinches of salt

Preparation for vegetable base:

  1. Chop the shallot and fry in olive oil until golden.
  2. Add sliced fennel.
  3. Pan fry a little more, add the soup base, coconut milk, curry and salt.
  4. Cook over medium heat for at least 20 minutes.
  5. Set aside and mix it with a stick mixer.

Ingredients for the side dish (per person):

  • 70 g of chickpeas
  • 1 handful of chanterelles
  • juice of half a lemon
  • 1 tablespoon chanterelle oil
  • 1 tablespoon crumb butter
  • 1 tablespoon breadcrumbs
  • salt to taste

Preparationfor the side dish:

  1. Clean the chanterelles, dry them with a paper towel and drizzle them with lemon juice.
  2. Melt butter in one pan and pan fry chanterelles and chickpeas. Add salt by the taste.
  3. In another pan, also in butter, pan fry the breadcrumbs until golden.

Serve everything nicely in a deeper plate or bowl. Add small sprigs of anise for freshness.

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