Servings:
4
Prep time:
30
Cooking time:
50
INGREDIENTS
- - 400 g of gluten-free tofu
- - 4 slices of stale gluten-free bread
- - 1 potato
- - 100 g of peas
- - 1 leek
- - 1 red onion
- - 1 carrot
- - 1 orange zest
- - 4 mint leaves
- - 1 sprig of rosemary
- - 1 teaspoon grated fresh ginger
- - 1 teaspoon brown sugar
- - 400 ml gluten-free vegetable broth
- - 1 glass of red wine
- - 6 tablespoons extra virgin olive oil
- - salt
- - pepper
- - mixed herb
INSTRUCTIONS
- Bake the peeled and brokken into peices the potatoes and in another one the peas, adding in both half of the chopped leek and enough water to cover the vegetables. Put on lids and continue for 10 minutes. Then puree the potatoes with mint, a pinch of salt and pepper and a tablespoon of oil. Puree the peas seasoned with salt, pepper and oil. Keep both creams in hot water bath.
- Boil the tofu for 15 minutes in salted water, drain and let cool.
- Cook over low heat in a pan the sliced onion and the grated carrot end with a film of water for about 15 minutes. Then mix it, drizzle with 2 tablespoons of olive oil and a little salt, put them back on the heat, add sugar or honey and blend with the wine; once evaporated, add a ladle of broth and let reduce getting a fine cream.
- Gather the remaining oil in a bowl, together with the grated orange rind, chopped rosemary, ginger, a little salt, pepper and mix well. Then season with this sauce the tofu cubes.
- Form the skewers alternating tofu and the bread reduced in cubes in the same size. Pour the wine cream in a large saucepan, recline the skewers and cook covered for about 15 minutes, spraying occasionally with the rest of the hot broth.
- Arrange half potato cream and half pea cream on the dishes without mixing, lie down the skewers braised and garnish with herb sprigs.
