Wasting too many vegetables?
You might think that aging or leftover vegetables are of little use in making a good dish.
The recipe 'Swiss Chard Purée' by Igles Corelli from Ristorante Atman, Lamporecchio is part of the 'Garden in multiple textures' recipe. With a range of flavours and feels, this three part dish is the perfect way to make the most of your vegetables, whether they’re aged or not.
Heat some olive oil and brown the celery, carrot and onion.
Add chopped chards and cook for 1 minute.
Add 5-6 ice cubes and cook until boiling.
Boil for 5 minutes, and then blend.
Strain through a fine-mesh sieve.
Season with grated fresh ginger, lemon juice, salt and pepper.
Serve with our vegetable balls.