Bulgur with Zucchini and Sun-Dried Tomatoes
⏳ Time
1 hour 30 minutes
🥕 Ingredients
28
🍽️ Servings
14
Description
This is not just a recipe; it's a vibrant display of vegetables at a farmers' market. A plethora of vegetables, herbs, and even an apple. The recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Bulgur - 12.3 oz
- Sun-Dried Tomatoes - 14.1 oz
- Salt - 1.1 oz
- Ground Black Pepper - 0.4 oz
- Sugar - 0.7 oz
- Olive Oil - 7 fl oz
- Herbs - 1.1 oz
- Vegetable Oil - 7 fl oz
- Garlic - 10.6 oz
- Courgette - 1½ kg
- Onion - 5 lbs
- Apple - 17.6 oz
- Carrot - 6 lbs
- Corn Starch - 7.1 oz
- Celery salt - 10.6 oz
- Celery salt - 5.3 oz
- Eggplants - 10.6 oz
- Sweet Pepper - 10.6 oz
- Thyme - 1.1 oz
- Fresh Rose Hips - 0.7 oz
- Potato - 2 lbs
- Apple Wine - 3 fl oz
- Chicken Broth - 1 qt
- Pumpkin - 2 lbs
- Star anise - 0.4 oz
- Green peppercorns - 0.1 oz
- Cress salad - 1.1 oz
- Microgreens - 1.1 oz
Step by Step guide
Step 1
Prepare a vegetable demi-glace. For this, take 300 grams each of celery, eggplant, and bell pepper, along with 1.2 kilograms of carrots, 1 kilogram of potatoes, and 150 grams of celery root. Clean and chop them.
Step 2
Sauté in vegetable oil until browned.
Step 3
Add vegetable broth and the reduced wine, and simmer on low heat for 8 hours.
Step 4
Strain the resulting mixture, removing the vegetables so that only the liquid remains. Reduce it again by half, and you will have a vegetable demi-glace sauce.
Step 5
Make spiced pumpkin. To do this, peel 1 kilogram of carrots and boil them in lightly salted sweetened water with the addition of star anise. Peel the pumpkin, remove the skin and seeds, and cut it into 3 cm cubes. Sprinkle with salt, pepper, and sugar, then add olive oil and thyme leaves.
Step 6
Bake in the oven at 356°F for about 20 minutes. Check for doneness by piercing with a skewer; if the pumpkin is soft, it is ready.
Step 7
Mix the carrots with the cooked pumpkin and add the liquid in which the carrots were boiled. Blend everything until smooth in a blender, adding olive oil to achieve a creamy puree.
Step 8
Cook the bulgur. Once cooked, add salt, pepper, olive oil, and garlic oil (or fresh garlic: finely chop 1/4 clove) for flavor. Incorporate a mix of herbs, including chopped green onions, parsley, and dill. Take sun-dried tomatoes in oil, chop them finely, and add to the cooked bulgur.
Step 9
Roast an additional 800 grams of carrots separately. To do this, peel the carrots, season with salt and pepper, and roast for 20–25 minutes at 356°F.
Step 10
Coat 2 kilograms of onions in cornstarch and deep-fry them. Slice the zucchini into rounds, season with salt and pepper, and grill them.
Step 11
Arrange the dish on a plate as follows: place pumpkin puree around the edge of the plate, top with zucchini, then fill the center with bulgur, and finish with fried carrots and onions on top. Drizzle everything with vegetable demi-glace and garnish with herbs and watercress.
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