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Stoemp aux Carottes

I could say I chose this recipe because its basic ingredients, carrots and potatoes, are simple, genuine, and they point to a kitchen in the past that should be rediscovered every day.
I could say that, more or less, is the same recipe that I prepared for my grandmother when I was sick: potatoes and carrots with just a little butter. And now that she is being sick is I who they were preparing.
I could say that I have chosen a Belgian recipe because Sigrid , with his book, his photographs and his post, made me fall in love so much that Belgium can not wait to visit it.
I could give many reasons, and those would all be true as soon as such, but the reality is that I do this recipe I chose for a single, banal and not very decent reason ...

weeks were skimming through the book of cabbage looking to revisit the recipe for the Cabbage party and, needless to say, changed my mind every day (though this has given me the chance to try several and appreciate all !). As long as the lighting: accidentally discover that the title preparation of a Belgian stoemp, pronounced STUMP. That is: STUMP.

Come on, is the perfect name for a blog that falls bean!

For the uninitiated, is an onomatopoeic sound STUMP widely used in comic books and is a something (often a person) who falls dead weight. Now, there was a time in my life (nice way of understanding a year ago) in which I was delighted to create comic books (and who knows me knows that I am totally incapable in design: what makes the story completely paradoxical). This would not be so ridiculous in itself, if only they had not been partially autobiographical comics. And since one of the reasons why I chose the title "Casca bean" is my, er, tendency to fall a dead weight in the most unlikely places and in the most preposterous, it is apparent that here was no doubt sound like STUMP onomatopoeic who used the most in my comics (as I write I feel almost like the nerd characters The Big Bang Theory, which is evil - if I start talking about Star Trek sopprimetemi).

Chances are good that has misunderstood everything, and discovers that in reality stoemp pronounce stomp . The recipe remains fast genuine, tasty and absolutely recommended to anyone (well, maybe this story of the comic, better not tell it around!).

As I revisited the recipe? In principle, I followed the recipe in his book by Sigrid. But the idea inspired me to make a finger food (I like too, checcipossofa ': P). So I made the mini basket of bread and I filled with a couple of tablespoons of stoemp aux Carottes. At that point, the idea to make them look like mini bowls of ice cream has taken over (I know ... fake bowls of ice cream, comic books, a well of useless ideas!). I dissolved the Philadelphia with a little milk, added a spoonful of cream salvia (sage, olive oil, vinegar and garlic) and inserted into the piping bag. Final touch: waffles made with Parmesan and a splash of balsamic vinegar. The end result is not bad: it is a finger food healthy, dietary and sage cream there is a fairy tale! My father, who found them on the table, he said, "but we eat ice cream before lunch?". At this point, I just hope Sigrid STUMP not face seeing as I tanned his ...

Stoemp aux Carottes - from the Book of cabbage, p. 32



4 large potatoes 6 carrots

1 white onion 2 tablespoons butter

milk 1 tablespoon salt & pepper


Bring to boil a pot of water. Add the potatoes, peeled and chopped, chopped carrots 1 or 2 cm and onion peeled and cut into quarters. Allow to simmer until the carrots are tender and the potatoes slightly over cooked. Drain everything, pour the vegetables into the pot, add butter, milk, salt and pepper and mash energetically using a wooden spoon. After a few minutes you should get a puree blended with it back in again pieces of potatoes and carrots: it is ready! Serves 4.

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Cous cous with vegetables spelled full

Let's pretend to be eight in any event a college student.
Imagine that kind of body shapeless blob, wandering home from the morning still in my pajamas, hair disheveled, dark deep, grumbling sounds when someone tries to talk to her. But the evening comes, and now this blob bespectacled can take a break from studying. It promises a perfect evening: parents and sister out too. Well, can enjoy a quiet evening with the granny and can eat what you usually hate his family. But the serenity of our heroine is short, and while sniffing her box of cous cous spelled recently purchased, comes the fatal news: his sister is at dinner. Nooooo! But this time the years spent studying Latin rhetoric used to something: his sister is convinced her to eat cous cous. Certain: without spices, without the beloved turmeric, without the vegetables that the sister does not like, without even a hint of chili ... Ok, maybe it did not do so then to study the stuff.
Thus, while a cut in julienne carrot and zucchini slices a couple, prepare a vegetable broth and then pour it on cous cous roasted. A few minutes later it is ready, but it's getting late, sister and hungry does not want the blob to take time to impact so cute. So, our heroine is not that the populace to eat before and after incattivito can try to take a picture of the plate, trying to avoid being hit by slices of stale bread that her sister is throwing him because ... "It's not fair! Yours is shaped like a flower and my no."


cous cous with vegetables spelled full


Serves 4 Ingredients: 2 cups
cous cous spelled
3 cups water 1

tomato 2 carrots 3 zucchini

Oil
salt
turmeric

Procedure: Prepare
making a vegetable stock to boil water, add a ripe tomato into small pieces that, a few pieces of carrot and zucchini, sprinkle with olive oil, salt and possibly a touch of turmeric. Meanwhile, toast the couscous in a pan for a few seconds. Add the vegetable stock on toasted couscous and let stand for five minutes. Cut zucchini and carrots and sauté in pan until they wilt, add salt. Choose a medium size cutter and fill it with cous cous. Turn out the couscous, garnish with a pinch of Szechuan pepper, place on a plate and add partially cooked vegetables.

I take this opportunity to encourage everyone to participate in the wonderful collection of Claudia, the Cat Gourmet , on whole grains. All the info here .