Hummus with beets and cumin Ingredients (2 servings) 500 ml of commercial chickpeas 1 bag of Épurée beet puree 60...
Method for hulled tomatoes
- Bring water to a boil in a saucepan.
- Using a small knife, remove the stem from the tomato and make a small “X” on the other end of the tomato.
- Once this is done, put the tomatoes in the boiling water and wait about 1 minute until the skin comes off.
- Remove the tomatoes from the water and remove the skin with a small knife
- Set aside
Method for candied garlic
- Preheat oven to 350’F.
- Slice the top of the head of garlic and wrap it in aluminum foil.
- Bake for about 45 minutes.
- Let cool.
- 100 ml all-purpose flour
- 4 slices of veal shanks, about 2 inches thick
- 10 cippolini onions
- 2 stalks of celery
- 2 yellow potatoes cut in 12
- 4 to 5 cloves of garlic
- 30 ml tomato paste
- 2 bay leaves
- 10 ml dry oregano
- 250 ml red wine
- 300 mL beef broth
- 3 Italian tomatoes, cut into 12 pieces
- 1 bag of Épurée carrot purée
- 1 head of garlic confit
- Preheat oven to 350°F and place rack in center of oven.
- Season shanks well with salt and pepper.
- Place flour on a plate and coat shanks with flour.
- In a large saucepan, add olive oil over medium-high heat.
- Brown the shanks in the oil and set them aside on a plate.
- Cut the 2 ends of the onions and brown them in the same pan.
- Deglaze with red wine and reduce by half.
- Add the meat and the rest of the ingredients except the carrot pure. Season with salt and pepper.
- Bring to a boil, cover, and place in oven.
- Cook for 45 minutes at 350’F.
- Then reduce temperature to 325’F and cook for 1 hour.
- Meanwhile, heat the carrot puree as directed on the package.
- Once the shanks are ready, mix the carrot puree and candied garlic.