A few days ago, I harvested a few veggies from our garden & made this lovely dinner with it! Doesn’t it look inviting? We ate our dinner in our terrace garden in the evening. Check it all out:
MMM!
So, I harvested this:
And these beautiful turnips:
Our turnips grew into lovely organic compost & they were just stunning & very sharp in flavor. Once you grow them yourself, you never want store-bought again! To get their lovely sharp flavor, we peeled & roasted them with unpeeled garlic cloves, salt & black pepper & some good extra virgin olive oil. So delicious!😉
The Little Gem lettuces, we cut open, washed well, spun dry & fried in that same olive oil with s & p & some drizzles of lime juice,…waw: an explosion of fresh flavors! And the rest you see on the plate! Yummm!
Recipe: For 2 persons
Ingredients:
* For the roasted turnips & garlic:
6 home-grown turnips, not too big, peeled & each cut up into smaller pieces
4 fat unpeeled garlic cloves
an extra virgin olive oil
pink salt in a grinder
black pepper
* For the little gem lettuces:
4 little gem lettuces, big stalk removed, leaves cut open, well washed, check every leaf, on both sides, spun dry
1/4 juice of a fresh lime (a few drizzles)
black pepper
pink salt in a grinder
* For the rest:
cooked red quinoa for 2 persons ( I cooked my red quinoa with 1/4 vegetarian stock cube until tender & cooked through. This took me 15 minutes. Kept warm.)
1 green courgette, cleaned, cut into small pieces
1/2 big red bell pepper, white bits & seeds removed, cut up into smaller strips
1 small white onion, peeled & finely sliced
an extra virgin olive oil
black pepper
pink salt in a grinder
2 chipolata sausages of good vegan sausages
Method:
- Preheat your oven to 200°C ( 400 F) for 10 minutes. Place your peeled cut up turnips & unpeeled garlic cloves in 1 layer in an oven dish. Scatter some pink salt & black pepper over them. Drizzle a few gluts of olive oil over them & with clean hands mingle everything together! Place into the hot oven & roast until tender. this took me 25 minutes. Turn oven off but keep warm.
- When you quinoa has been cooked, set aside. Take a large non-stick pan & heat up n medium heat; when hot, add a few drizzles of that same fruity oil. Add chopped courgette & white onion strips. Stir often. After 5 minutes, add red pepper strips. Season it all with pink salt & black pepper. When veggies are cooked through, turn heat off & spoon them to the hot cooked quinoa. Mix with a spoon. Keep warm. Just before your veggies are roasted, fry your sausages into a hot pan with oil, until cooked through & browned on all sides. This took me about 10 minutes. Take another pan & heat up. add some olive oil & add your little gem salad leaves to the hot pan. They will wilt. Season with a bit of pink salt & black pepper & a splash of 3 of fresh lime juice. This takes the salad leaves to a whole other level of deliciousness! When ready, plate up, like picture above. Here you see a photo upclose of the roasted turnips:
MMMM!
And like I said above, I got some news! My post: A Lovely Wok Dinner With Marinated Chicken & 2 Veggies From Our Garden, has been featured on
Intructables! ooh yes,..It is the 7th time that a recipe from my blog has been featured,…ooh yes! I am so happy now! It also has a small video in the post about marinating the chicken, you know it all! Just check it all out for yourself:
I am featured again!
This makes me one happy woman!
I hope you will enjoy this lovely recipe!!! Until next time, love, Sophie. xxx Stay Tuned! If you liked this post & want more of them, join 1,580 email followers to get my new cool email newsletters! Subscribe by email! It is free!
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Sophies Foodie Files
Tagged: Gardening