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Turnip Stew with Chayote, Yuzu Flavoured Sauce and Green Peas

BY MAURO COLAGRECO - This turnip stew contains a symphony of flavours. The orchestra consists of exquisite vegetable players like green peas, beans, and exotic chayote. Garnished with chrystophine balls and daikon.

How to prepare

SERVE HOT

STEPS

  • Gently pour the sauce into a saucepan and let it warm up over low to medium heat for 2 minutes while making sure it doesn’t reach its boiling point.
  • Once the sauce is warm, add the contents of the 2 cans of garnishes (garnish 1 and 2). Heat for 30 seconds (still without boiling). Then add the green chlorophyll and mix well with a spoon.
  • Pour the saucepan content into a bowl followed by the other ingredients using a spoon and create height.
  • Drizzle 6 drops of each oil (green oil and chili oil) on the plate.
  • Creatively style the pea shoots and chickweed on top and serve.
  • COMPONENTS:

    Garnish 1, garnish 2, sauce, green chlorophyll, pea shoots and chickweed, spicy oil, green oil.

    NECESSARY EQUIPMENT:

    Saucepan, kitchen tweezers, spoon, small scissors.

    PLATE SUGGESTION:

    Bowl.

    PREPARATION TIME:

    15 minutes.

    Allergens

    Milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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