I had some lovely green asparagus from the market in Nice which I made into a risotto, using all the tough inedible stalks in the stock (see Asparagus Risotto). After making the risotto, some of the stock remained to which I added swiss chard (blette in France and mangold in England) and whatever other vegetables I had in the kitchen, viz:
Vegetables
Asparagus
Swiss chard
Artichoke leaves
Sprouted mung beans
Carrot
Onion
Fennel
Most importantly, I added these herbs and spices
Garam masala
Tumeric
Cummin
Ginger
Bay leaf
Garlic
Oregano
Coriander leaves
Parsley
and while cooking, some oatmeal or quinoa (for body)
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