Aioli-Glazed Tempeh with Celery Stalk
Autor: Andrii M.
- Aioli132 ml898 kcal
- Kasza manna72 g259 kcal
- Koperek1 pęczek13 kcal
- Kurkuma2 g6 kcal
- Olej z pestek winogron38 ml336 kcal
- Pędy bambusa179 g48 kcal
- Rozmaryn2 gałązki5 kcal
- Seler korzeniowy2 szt.336 kcal
- Seler naciowy1 pęczek63 kcal
- Sól6 g0 kcal
- Tempeh248 g476 kcal
- Za'atar3 g11 kcal
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Provençal-inspired comfort food: tender tempeh paired with celery stalk, bamboo shoots and celery root and semolina, finished with rosemary and dill and a hit of za'atar and turmeric. 1. Pat the tempeh dry and season with salt, za'atar and turmeric. 2. Heat grapeseed oil in a heavy pan and braise the tempeh until it develops a deep golden crust, about 12 minutes. 3. Add celery stalk, bamboo shoots and celery root to the pan and cook until just tender, stirring in rosemary and dill for fragrance. 4. Cook the semolina separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of aioli before serving hot.