'A walk in the forest'
Door gebruik te maken van verse en lokale producten zoals groenten, paddenstoelen en kruiden in combinatie met Aviko Gratins maak je met weinig moeite een heerlijk, vers vegetarisch gerecht.
Ingrediënten 'A walk in the forest' (4 personen)
- 4 Aviko Gratins Cream & Cheese
- 12 groene asperges
- 5 eetlepels extra vierge olijfolie
- 8 padrón paprika's
- 100 g witte beukenzwammen (shimeji)
- 4 kleine tomaten
- 1 kleine rode ui
- 1 teentje knoflook
- Sap van 1 limoen
- Verse kruiden, tuinkers en/of eetbare bloemen voor garnerin
Bereidingswijze
Bereidingstijd: 30 minuten + oven 20 minutes
- Preheat the oven to 220 ºC. Bake the gratins in the preheated oven for 20-25 minutes until done and golden brown.
- Heat the grill pan. Cut or snap off the woody ends of the asparagus. Brush the asparagus lightly with 2 tablespoons of olive oil. Grill them until al dente with attractive grill stripes, in approximately 5 minutes.
- Mix the padrón peppers with 1 tablespoon of olive oil. Also grill them until done and beginning to blacken, in approximately 5 minutes.
- Heat 1 tablespoon of olive oil in a frying pan. Fry the white beech mushrooms for 1 minute until they are al dente.
- Quarter the tomatoes for the salsa, remove the seeds and finely dice the flesh. Finely chop the red onion and the garlic.
- Mix together the tomatoes, onions, garlic, lime juice and 1 tablespoon of olive oil. Add salt and pepper to taste.
- Mix together the asparagus, padrón peppers and mushrooms. Season to taste with salt and pepper. Divide over 4 plates.
- Place a gratin alongside the vegetables. Add the tomato salsa as a side and garnish with fresh herbs, cress and/or edible flowers.
