Food & Drinks

Green of the season

November

Hooray, October and November are really my favorite months in the kitchen. Something with a serious pumpkin addiction. But not just those orange rascals should be lying on your countertop; these are the vegetables and fruits that you can put in your cart this month, and this is what you make with them.

Broccoli

Brussels sprouts

Spinach

Mandarin

Fennel

Radish

Pumpkin

Arugula

Parsnip

Pear

Bell pepper

Cucumber

Warm lentil salad with Brussels sprouts

  • 400 grams of Brussels sprouts
  • bag of lamb's lettuce
  • soft goat cheese (with honey)
  • can of lentils
  • 2 tsp mustard
  • 1 tbsp sherry vinegar
  • 1 tbsp olive oil
  • handful of fresh thyme
  • salt
  • 2 cloves of garlic
  1. Heat the olive oil in a frying pan over medium to high heat.
  2. Slice 400 g of Brussels sprouts thinly and sauté them together with the 2 sliced cloves of garlic for about 10 minutes.
  3. Stir the rinsed canned lentils with the olive oil, vinegar, and mustard. Add to the pan and season with pepper and salt.
  4. Let it warm through while stirring.
  5. Spoon the mixture into a large bowl. Top with fresh goat cheese and sprigs of thyme, and garnish with lamb's lettuce.

Parsnip rösti

  • 2 parsnips
  • 3 egg whites
  • pinch of salt
  • tbsp fresh thyme
  • olive oil
  1. Peel the parsnips and grate them in a food processor or spiralizer into spaghetti.
  2. In a large bowl, mix the parsnip to taste with the leaves of the fresh thyme. Whisk the egg whites and pour them in. Mix everything well.
  3. Heat a layer of oil in a frying pan. Fry the piles of parsnip briefly on both sides and then sprinkle with some salt.

Roasted fennel with parsley dressing and parmesan

  • 4 fennel bulbs
  • 2 cloves of garlic
  • 60 ml olive oil
  • 40 ml red wine vinegar
  • 2 dl Dijon mustard
  • juice of half a lemon
  • ½ tsp maple syrup
  • pinch of salt
  • 1 tsp chili flakes
  • 20 g parsley
  • 15 g mint
  • piece of parmesan
    1. Cut the green tops off the fennel and chop them roughly so you have a small handful. Set aside. Cut the bulbs lengthwise into slices about half a centimeter thick. Place them in a dish.
    2. Mix the garlic with a splash of olive oil and let it marinate with the fennel for about 30 minutes at room temperature.
    3. For the dressing, mix the remaining olive oil with the vinegar, mustard, maple syrup, sea salt, chili flakes, and herbs.
    4. Heat a grill pan over high heat. Cook half of the fennel slices for 4-5 minutes on each side, until the fennel is golden brown.
    5. Mix the hot fennel slices with the dressing and toss together.
      Serve warm and coarsely grate some parmesan over the fennel.