Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
"Chouwarma" with mint yoghurt sauce
Pierre Bleuzé and Antoine Dacquin offer their vegan interpretation of the traditional Turkish kebab. A "chouwarma" with mint yoghurt sauce to be found at Saisons - Cave à manger.
serves 4
Preparation time: 30 min
Cooking time : 30 min
Rest : 48 h
- 1 white cabbage
- 150 g kale leaves (or red cabbage)
- Butter
- 200 g yoghurt
- 1 bunch mint
- salt and pepper
Dill vinegar
- 1 bunch dill
- White vinegar
Mint oil
- Mint leaves
- Sunflower oil (or grapeseed oil)
1 - Prepare the dill vinegar: infuse dill in white vinegar for a few days at room temperature. The longer you wait, the better.
2 - Prepare the mint oil: infuse a few mint leaves in an oil such as sunflower oil or grapeseed oil, in a saucepan over low heat (80°C max.) until the oil tastes of mint.
3 - Prepare the chawarma (vegetarian version) : remove 4 large leaves from the white cabbage. Plunge them into a pan of boiling water for 3 to 5 min, until the leaves are tender. Cut the rest of the cabbage into 4 and chop. Melt some butter and cook the cabbage until it's nice and melty, adding salt to taste.
4 - Th inlyslice the kale (or red cabbage)leaves and season with 3 tbsp. dill vinegar and 6 tbsp. mint oil. Add salt to taste.
5 - Prepare the yogurt sauce: mix the yogurt with the finely chopped mint and 3 tbsp. dill vinegar.
6 - To serve: arrange the kale on the white cabbage leaves and pour over the yoghurt sauce. Serve.
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