Tomorrow night will mark my first vegetarian tasting effort. Five courses served with organic wine from the Heller Estate in Carmel Valley, California.
This dishwill start the evening. As the menu developed, I was concerned that there might not be enough substance to satisfy a hungry guest. Having tasted this dish, I now feel confident that we will more than fulfill the goal of providing complete nourishment with tasty variety.
1 butternut squash, peeled and sliced thin on a mandoline
1 spicy turnip, peeled and sliced thin on a mandoline
1 cup lentil sprouts
1 cup sunflower sprouts
1/2 cup alfalfa sprouts
1 cup pine nuts (soak in filtered water over night)
1 garlic clove
1 cup parsley leaves
1 cup extra virgin olive oil
1 teaspoon salt
1 lemon, juiced
1/2 cup water
Start by placing the butternut squash slices on an oiled baking sheet and roast at 350°F for 10 minutes.
Drain the pinenuts. Place the pinenuts in a blender and run on low. Add 1/2 of the olive oil to the blender as it continues to run. Then add the garlic and shallots, running the blender at a higher speed. Add the lemon juice and 1/2 of the salt adding water as needed. Remove from the blender when the mixture is smooth.
To plate the dish beautifully, place the sliced turnips on the plate (3 pieces per plate) then mix most of the sprouts with the pinenut cream (save enough of each sprout variety for garnish). Now place three tablespoons of the sprout mix on each plate over the turnips. Top with the butternut squash slices.
Finally, combine the parsley with the remaining oil and salt and run blender until smooth. Use a spoon to drizzle over the top of the butternut squash and on the plate. Garnish with remaining sprouts and serve.