It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.
I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.
A good kabocha miso soup.
I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.
Added a few green peas to reheat.
Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.
You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.
The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.
Creamy quiche. It’s plant-based and gluten-free.
A filling lunch, very tasty.
GOURMANDE in OSAKA 