For me, however, vegetables are the biggest winners from a long, warm bath of oil and aromatics. All they then need is a spot of acidity or a touch of heat, and you’ve got glorious vegetables, reimagined, on the table. Portobello mushrooms with chilli oil and butter bean puree (pictured above)This is a sort of vegan equivalent of steak and mash. Facebook Twitter Pinterest Yotam Ottolenghi’s brussels sprouts, chestnuts and grapes. Facebook Twitter Pinterest Yotam Ottolenghi’s confit and grilled parsnips with herbs and vinegar.

Source: The Guardian January 18, 2020 09:22 UTC