Cheesy couscous with vanilla carrots

Cheesy couscous with vanilla carrots

Total: 1 hr 45 Min. | Active: 1 hr
vegetarian
Nutritional value / people: 874 kcal
, Fat: 42 g
, Carbohydrate: 96 g
, Protein: 27 g

Nadia serves this spicy Graubünden cheese with celeriac & potato puree, an orange reduction with couscous, grilled vanilla carrots and pecan brittle. What a feast!

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pecan crunch

150g pecan nuts, roughly chopped
3tbsp maple syrup
¾tsp Himalayan salt

Orange & passion fruit reduction

2dl orange juice
100g coconut palm sugar
4 passion fruit, halved, pulp scooped out
1pinch Himalayan salt

Potato and celeriac mash

1 ½litres vegetable bouillon
1 onion, quartered
2 garlic cloves, quartered
400g potatoes
200g celeriac, cut into chunks
1dl soya drink
2tbsp olive oil

Vanilla carrots

500g carrots
2tbsp olive oil
1tbsp maple syrup
1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
1tsp sea salt
a little pepper

Cheesy couscous

400g couscous
1tbsp olive oil
1 onion, finely chopped
1 garlic clove, quartered
220g Pro Montagna Bergkäse
1tsp chilli flakes
1tsp Himalayan salt
a little pepper
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How it's done

Pecan crunch

Mix the pecan nuts with the maple syrup and salt. Spread onto a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C, allow to cool and break into pieces.

Orange & passion fruit reduction

Place the orange juice, coconut palm sugar, passion fruit pulp and salt in a pan and bring to the boil, simmer for approx. 2 mins., reduce the heat, simmer over a low to medium heat for approx. 20 mins., stirring occasionally. Remove from the heat and briefly warm through just before serving.

Potato and celeriac mash

Place the vegetable bouillon, onions, garlic, potatoes and celeriac in a pan and bring to the boil, cook for approx. 30 mins. until soft. Add more water if necessary. Drain well. Puree the olive oil and soya milk in a blender for approx. 10 secs. Transfer to a pan and briefly warm through before serving.

Vanilla carrots

Mix the olive oil, maple syrup, vanilla seeds, salt and pepper in a large bowl, add the carrots and mix well.

Bake for approx. 25-30 mins. in the centre of an oven preheated to 200°C.

Cheesy couscous

Prepare the couscous according to the packet instructions. Heat the olive oil, sauté the onions and garlic. Add the cheese, couscous and chilli flakes, mix until the cheese has melted, season. Add more chilli flakes as desired.

To serve

Spread a large spoonful of the warm potato and celeriac mash onto the plates, place a timbale of cheesy couscous on top of the mash and then add the vanilla carrots, drizzle with the reduction and sprinkle with the maple roasted pecans.

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