Do you like eclectic Vegetarian? You must read Alice Heart's latest book: Good Veg: Ebullient Vegetables, Global Flavors―A Modern Vegetarian Cookbook https://www.amazon.com/Good-Veg-Ebullient-Vegetables-Vegetarian/dp/1615192867
Also try this special recipe:
Parsnip- Millet Pancakes with Bramble Compote -Serves 3 to 4
Grated parsnip adds a wholesome sweetness and structure to these gluten-free millet pancakes. I like them made with coconut milk for the flavor, but almond milk or a combination of both works, too, or you could just as well use dairy milk if you prefer. Begin this recipe at least a couple of hours (or the night) before it’s needed, to give the millet time to swell and form a batter.
• 2 ⅓ cups (275 g) millet flakes
• 2 tablespoons coconut sugar or brown sugar
• ½ teaspoon sea salt
• 2 eggs
• 1 parsnip (4 ounces/120 g), scrubbed and grated
• 1 teaspoon vanilla extract
• 2 ½ cups (600 ml) unsweetened coconut or almond milk, plus 3⁄4 cup (200 ml) to loosen the batter
• 10.5 ounces (about 1 dry pint/300 g) blackberries, fresh or frozen
• 3 tablespoons maple syrup, plus more to serve
• 1 heaping teaspoon baking powder
• 2 tablespoons peanut oil, plus more if needed
1. Put the millet flakes in a food processor and pulse-blend until quite finely ground (a bit of texture is ne). Combine this textured millet flour with the sugar and salt in a large bowl and set aside. In a separate bowl, beat the eggs lightly. Add the parsnip, vanilla and the 2 ½ cups (600 ml) of milk and stir to combine.
2. Combine the bowl of wet ingredients with the dry, cover and set aside for at least 2 hours (or chill overnight), to allow the millet to swell.
3. Once the pancake batter has rested, put the blackberries in a small saucepan with the maple syrup and a splash of water. Bring to a boil and simmer for 5 minutes or so, until the berry juice begins to thicken. Keep warm.
4. Just before cooking the pancakes, stir the baking powder into the batter with the extra ¾ cup (200 ml) of milk and up to ¾ cup (200 ml) of water as well, to loosen the mixture to the texture of thick heavy cream.
5. Heat a cast-iron or heavy-based frying pan over medium heat. Wipe the surface with paper towels dipped in the oil. Space out spoons of the batter in the pan to make round-ish pancakes, cooking for 1 to 2 minutes on each side, flipping only once the batter begins to bubble on the surface and the pancake has turned golden brown beneath.
6. Repeat until the batter is used up, to make 10 to 12 pancakes in all, trying to serve them as you cook, as they’re definitely best hot from the pan. Stack the pancakes up on each serving plate and drench with the warm, maple-y blackberries, offering more maple syrup at the table for those who want it.
Credit line: Recipe from Good Veg: Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Comments are closed.