Nasturtium tuberose and juniper rice {sans gluten}

De la capucine tubéreuse, mais qu’est ce qu’elle nous sors là ?!!! Alors si vous ne connaissez pas cette petite merveille, il va falloir vite y remédier car la capucine tubéreuse est une tubercule (comme son nom l’indique) qui est peu connue et néanmoins hyper savoureuse. J’ai fait sa connaissance par hasard à mon épicerie bio, et je me suis dit qu’elle serait parfaite cuisinée simplement avec du riz thaï parfumé. J’ai donc relevé le défi proposé par la marque Taureau ailé de créer un plat monochrome bleu (mais vous imaginez comme il est facile de trouver des ingrédients bleus !!!). And I can tell you that the combination of tuberous nasturtium with a little tangy blueberry and blackberry sauce, accompanied by rice, makes this little dish full of flavor and deliciousness.

SO, if you want to change a little, I invite you to discover this vegetable full of future ! And a special thank you to mother-in-law who brought me these pretty wild juniper berries.

I also notice that this is the third post of the year and that I have not yet taken the time and above all forgotten to wish you a beautiful and happy new year., a year which I hope will be full of surprises, in emotions and projects for all of you, Go on, I send you kisses !

Capucine tubéreuse recette

Recette de capucine tubéreuse

Nasturtium tuberose and juniper rice {sans gluten}

2016-01-14 13:00:39

Pour 2 people

To print

Ingredients

300 g of tuberous nasturtiums
200 g mixed blueberries and blackberries
1 shallot
7 cl de vin blanc sec
20 g + 30 g of butter
120 g Thai rice (here the winged bull Bangkok)
6 Juniper berries
Salt and pepper

Preparation

Wash and cut the tuberous nasturtiums in half lengthwise and cook them in a pan over low heat with 20 g of butter, 1 pinch of salt and 5 cl of water and covered for 20-25 minutes.
Meanwhile, cook the rice with the juniper berries and a pinch of salt., add water about a knuckle high above the rice. Cook over high heat then as soon as holes form on the surface lower the heat, cover and let cook 5 minutes more until the rice has absorbed all the water.
Prepare the sauce, for that, melt a finely chopped shallot in butter for 5/7 minutes then add the blueberries and blackberries. bring back 2 minutes then deglaze with white wine. Mix the preparation finely then heat again. Once the sauce is hot add 30 g of butter in pieces off the heat to create an emulsion and season.
Serve the tuberous nasturtiums with the sauce, serve with rice.

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