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The holidays were GREAT, the eating was FANTASTIC and the drinking was AWESOME. The PARTY’s over. Time to pull yourself together and detoxify (yeah, again) ! I can’t decide if it’s fashionable, (or not), to detoxify your system (and admit to it). Even though it isn’t not cool nor sexy (in my world), your body (and mine) are probably demanding it.

You obviously haven’t been waiting for this vegetarian recipe to pursue this necessary post-holidays quest, all on your own, like big boys & girls, but here’s a little encouragement, as I did 3 years ago with the detox-12 hot herbal drink (see recipe here) which I think is probably the simplest & fastest recipe I’ve ever published (and prepared and photographed and typed up in 2 languages in under 2 hours) and yet the most popular and the most viewed ! HMMMM … confusion.

9 ROOT-VEGETABLES. I’m not 100% sure that all the main ingredients here officially qualify for that ‘terminology’ but whether they are bulbs or rhizomes or tubers or true roots, they’re all from the dark, moist and fertile UNDERGROUND world. They'll do your body some good.

AND IT'S SO EASY ...

Slice all the root vegetables thinly.

Toss them with olive oil and salt & pepper.

Roast them.

Transfer them to a soup pot.

Add water & herbs & spices & stuff.

Simmer.

Prepare a not-so-fancy yet delicious taste-enhancer and thickener called AVGOLEMONO sauce (usually made with egg white, egg yolk and lemon juice, but try to use some lime juice instead, which I guess makes it an AVGOLIMONO sauce).

Enjoy.

GOOD LUCK to YOU & YOUR BODY (which sometimes are united as one, but  often make two).

You’ll both recuperate soon enough  . . .  :)

detox-9 soup with root-vegetables & avgolemono sauce

11.01.2019

4-6

ingredients

raw root vegetables (about 12 cups thinly sliced or julienned) :

  • 250 grams (2 ½ cups) white onions
  • 250 grams (1 ½ cups) white turnip
  • 250 grams (1 ½ cups) white carrots
  • 250 grams (1 ½ cups) parsnip
  • 250 grams (1 ½ cups) celeriac
  • 250 grams (1 ½ cups) rutabaga
  • 250 grams (1 ½ cups) white potato
  • 25 grams (2 ½ tbsp) crushed garlic
  • 12,5 grams (1 tbsp) grated ginger root (or use ½ tbsp dried ginger powder)
  • 82 grams (6 tbsp) olive oil
  • 15 grams (1 tbsp) sea salt
  • 2 grams (½ tsp) ground peppercorns
  • 15 grams (1 tbsp) apple cider vinegar
  • 15 grams (1 tied bundle) of fresh or dried herbs (2-3 bay leaves, 2 stalks flat-leaf parsley, 2 stalks dill, 2 stalks tarragon, 2 stalk sage, 2 branches thyme)
  • 2 liters - 2,5 liters (8-10) water

avgolemono sauce :

  • 40 grams (1 large) egg white
  • 20 grams (1 large) egg yolk
  • 30 grams (2 tbsp) lemon or lime juice
  • 0,5 gram (1 pinch) sea salt

instructions

  • slice all the vegetables thinly (I used a mandoline to slice them into long thin sticks, julienne-style) and set aside in a large bowl
  • crush the garlic and grate the ginseng and add to the sliced vegetables
  • preheat the oven to 210°C
  • add the olive oil, salt & pepper to all the vegetables & toss until well coated
  • transfer to a large baking dish and bake/roast for 30 minutes until tender
  • transfer the roasted/baked vegetables to a large cooking pot, add the water and the tied bundle of herbs, bring to a boil, then reduce to a simmer at medium heat and cook for 30            minutes and remove the tied bundle of herbs, adjust to your taste
  • prepare the ‘avgolemono’ sauce by separating the egg white from the egg yolk, then beat the egg white with a pinch of salt until stiff, add the egg yolk and whisk, then add the lemon/lime juice and whisk until creamy & frothy
  • transfer half of the avgolemono sauce in a large bowl (reserve the rest for serving on top, for each bowl) and while whisking, slowly add 1 ladle or 1 cup of warm soup into the avgolemono sauce and whisk until smooth and then add 1 more ladle and whisk again until creamy, then pour everything into the larger soup pot and quickly stir
  • serve the warm soup with a sprinkling of fresh herbs, add 1-2 tbsp of the unmixed remaining avgolemono sauce on top and some cracked pepper.

recette suivante

the ‘ultimate’ 4-braised & shredded meats lasagna

the ‘ultimate’ 4-braised & shredded meats lasagna

This "L-A-S-A-G-N-A" may be ultimately DECADENT & SHAMELESS in its creation, and perhaps INDECENT & SHAMEFUL in its consumption … but for me,...

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