Over the last few months I've been working with wonderful wine label Nautilus Estate to craft recipes to match their beautiful wines. I've done two events with Nautilus and Dish Magazine in the past; a Miele Kitchen demo / dinner and another similar event with Citta Design. They were lovely to work with and we've carried on the friendship.
This recipes uses one of their beautiful Pinot Noirs. With this recipe we're highlighting the fact that all of the Nautilus wines are vegan. This rich and delicious plant-based dish feels rather luxurious, while still embracing a wholesome (and hearty) philosophy. The delicious puree is a heavenly backdrop to rich mushrooms. Crunchy kale adds lovely texture. The earthy flavours play beautifully with Pinot Noir.
Though spring is now (happily) upon us, there is definitely enough of a crisp chill in the air to make this a wonderful meal for any occasion.
Hugs. Kelly x
Cauliflower, fennel & parsnip puree w/ garlic mushrooms & crunchy kale
½ medium onion –finely diced
2 garlic cloves- finely diced
1 teaspoon fennel seeds
Pinch ground nutmeg
½ head cauliflower – cut into florets
2 medium parsnips – peeled and cut into small cubes
¾ cup almond milk
½ cup vegetable stock
1 large garlic clove
500g small Portobello mushrooms – quartered
¼ cup vegetable stock
1 teaspoon soy sauce
1 teaspoon balsamic
Large bunch kale – stems removed and torn into chunks
Olive oil for sautéing and drizzling
Sea salt and cracked black pepper
To serve: Microgreens (optional)
Heat a generous glug of oil in a sauté pan (one with a lid) over a medium heat. Add the onion and garlic. Cook gently, without browning for 5 minutes until the onion is translucent. Add the fennel seeds and nutmeg. Cook for a further minute. Add the cauliflower, parsnip, almond milk or stock. Bring to a boil. Reduce the heat to a simmer and cook with a lid slightly ajar for 20 minutes until tender.
Place in a blender (or use a hand blender) to puree until silky smooth. Season to taste. A couple of tablespoons of good quality olive oil can be added to the puree for extra indulgence.
Heat a generous glug of oil over a medium heat. Add the garlic and mushrooms. Toss for 2 minutes. Add the stock, soy sauce and balsamic and cook for a further 3-4 minutes until glossy and softened. Season with salt and cracked black pepper to taste.
Preheat oven to 180 degrees Celsius.
Drizzle the kale leaves with a little olive oil and sprinkle with salt. Use your hands to quickly massage the leaves until evenly coated. Lay out on a baking tray and roast for 8-10 minutes until crisp and the edges are lightly brown. Lay on a paper towel to cool.
To assemble: Divide the puree between four plates / shallow bowls. Top with the mushrooms and then the kale. Garnish with a generous handful of microgreens. Serve immediately.