On the occasion of the winter season, Strøm suggests a comforting recipe inspired by the Maghreb.
4 carrots from Nantes
½ buttercup squash
2 cups Savoy cabbage, chopped coarsely
8 Italian tomatoes
2 red bell peppers
2 onions, peeled and diced
3 garlic cloves, minced
1 Thai chili pepper, seeded and minced
1 tablespoon olive oil
½ cup vegetable stock
1 tablespoon paprika
½ tablespoon ground cumin
1 cup smoked tofu, diced
2 to 4 eggs
½ cup fresh herbs of your choice, chopped
2 slices of sourdough bread
- Preheat the oven to 450 °F. Bake the lightly oiled bell peppers on a baking sheet in the oven until they begin to blacken. Reduce the temperature to 325 °F.
- Let the bell peppers cool down. Peel and seed them and cut them into large cubes.
- Remove the stalks from the tomatoes and make a cross cut on the top of each tomato.
- Poach the tomatoes in boiling salt water for 30 seconds, then place them in a bowl of ice water. Peel the tomatoes and cut them into coarse chunks.
- Peel and dice the root vegetables (parsnip, carrots, squash) and cut them into large cubes.
- Brown the root vegetables in olive oil in a large frying pan or cast-iron pan, add the onions, garlic, Thai chilli pepper, paprika and cumin.
- Deglaze with the vegetable stock, add bell peppers, tomatoes, cabbage and smoked tofu. Season with salt and pepper, Cover.
- Bake in the oven at 325 °F for 30 minutes, checking every 10 minutes until much of the liquid has evaporated. Continue cooking if necessary.
- Take the pan out of the oven, crack the eggs, one at a time, directly over the stew, put the pan in the oven for another 3 to 4 minutes.
- Place the pan on the table, garnish with herbs and serve with the slices of sourdough bread.
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