Bulgur with zucchini and sun-dried tomatoes
14 servings
80 minutes
Not a recipe, but a pavilion "Fruit and Vegetable Growing" at VDNKh. A ton of vegetables, herbs and even an apple. The recipe was shared with us by the chef of the DOM restaurant Aidar Bakirov. The recipe was shared with us by the chef of the DOM restaurant Aidar Bakirov.
1
To make vegetable demi-glace, take 300 grams of celery, eggplant, bell pepper, 1.2 kilograms of carrots, 1 kilogram of potatoes, and 150 grams of celery root; clean and chop them.
- Celery: 300 g
- Eggplant: 300 g
- Bell pepper: 300 g
- Carrot: 3 kg
- Potato: 1 kg
- Celeriac: 150 g
2
Fry in vegetable oil until brown.
- Vegetable oil: 200 ml
3
Add vegetable broth and evaporated wine, and simmer on low heat for 8 hours.
- Vegetable broth: 1 l
- Wine: 100 ml
4
Strain the resulting mass, remove the vegetables to leave only the liquid. Boil it down again by half, and you will have vegetable demi-glace sauce.
5
Make spicy pumpkin. Peel 1 kilogram of carrots and boil in slightly salted-sweet water with star anise. Clean the pumpkin from skin and seeds, cut into 3 cm cubes, sprinkle with salt, pepper, sugar, add olive oil and thyme leaves.
- Carrot: 3 kg
- Star anise: 10 g
- Pumpkin: 1 kg
- Salt: 30 g
- Ground black pepper: 10 g
- Sugar: 20 g
- Olive oil: 200 ml
- Fresh thyme: 30 g
6
Bake at 180 degrees for about 20 minutes. Check for doneness: poke with a skewer, if the pumpkin is soft - it's ready.
7
Mix the carrot with the cooked pumpkin and add the liquid in which the carrot was boiled. Blend everything with olive oil until a puree is obtained.
- Olive oil: 200 ml
8
Boil bulgur. Once cooked, add salt, pepper, olive oil, and garlic oil (or finely chopped 1/4 clove of garlic) for flavor. Add a mix of greens including chopped green onions, parsley, and dill. Take sun-dried tomatoes in oil, chop them finely and add to the cooked bulgur.
- Bulgur: 350 g
- Salt: 30 g
- Ground black pepper: 10 g
- Olive oil: 200 ml
- Garlic: 300 g
- Fresh herbs: 30 g
- Sun-dried tomatoes: 400 g
9
Bake an additional 800 grams of carrots separately. Clean them, salt and pepper, and bake for 20-25 minutes at 180 degrees.
- Carrot: 3 kg
- Salt: 30 g
- Ground black pepper: 10 g
10
Coat 2 kilograms of onions in starch and deep-fry. Slice zucchini into rounds, season with salt and pepper, and grill.
- Onion: 2.3 kg
- Cornstarch: 200 g
- Courgette: 1.5 kg
- Salt: 30 g
- Ground black pepper: 10 g
11
Serve portioned on a plate as follows: pumpkin puree around the edge, zucchini on top, bulgur in the center, and fried carrots and onions on top. Drizzle with vegetable demi-glace and garnish with herbs and cress.
- Garden cress: 30 g
