French cooking always uses a flavor base of carrots, celery and onions. What is our local flavor base? Jjoyce uses turmeric, leeks and ginger and shows us a simple everyday way we can harness the natural sweetness and texture of the vegetables. Enjoy!
Today’s lunch from some of yesterday’s farmshare.
Saute leeks, ginger and turmeric until aromatic. Add tomatoes, sayote stalks (reserve leaves for later), chili (optional) sauté until pan is slightly caramelized. Deglaze with water or stock of preference (veg, chicken, etc). Bring to a boil then reduce to simmer. Season with salt or aminos. Add sayote leaves, wombok, cooking until slightly wilted. Drizzle with sesame oil.
Better if you sauté garlic and celery along with the other aromatics for more depth of flavor, but I didn’t have any. Great also with noodles (egg or rice), like in a hot pot restaurant!
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