Chickpea Panisse Recipe
Asparagus & baby carrots, scallion ginger compote, tahini cauliflower purée, pickled shimeji
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Ingredients
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Chickpea Panisse
Vegetables
Tahini Cauliflower Purée
Pickling Liquid
Method
Chickpea Panisse
- 1
Prepare the Panisse
In a saucepan, bring 3 cups of water to a boil. Whisk in the chickpea flour and salt until smooth. Cook while stirring constantly for about 5-7 minutes until thickened. Pour into a greased baking dish and let cool completely.
- 2
Vegetables
- 3
Prepare the Vegetables
Trim the ends of the asparagus and baby carrots. Blanch them in boiling salted water for 2-3 minutes until tender yet crisp. Drain and set aside.
- 4
Pickle the Shimeji
In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat until sugar dissolves, then pour over the shimeji mushrooms in a jar. Let them pickle for at least 30 minutes.
- 5
Make the Scallion Ginger Compote
Finely chop the scallions and ginger. Sauté them in olive oil over medium heat until fragrant, about 2-3 minutes. Set aside.
Tahini Cauliflower Purée
- 6
Make the Cauliflower Purée
Steam the cauliflower florets until tender, about 10-12 minutes. Blend with tahini, lemon juice, olive oil, and salt until smooth and creamy.
