Spring Vegetables with Crunchy Walnut Crumble
from New Vegetarian Kitchen, Nicola Graimes, Duncan Baird Publishers, 2011.
Spring vegetables in the middle of winter but the vegetables were readily available—carrots, green beans, courgettes, asparagus—so why not?
Recipes from this particular book have been pleasant though nothing to really get excited about. They all look especially enticing from the coloured photographs but don’t always match up in taste. I was looking forward to this one being a bit more than average.
There were three elements: the vegetables, the mayonnaise and the walnut crumble. The vegetables were steamed—easy—though I did not totally copy the pattern. The recipe calls for them to be steamed in different batches of vegetables. I put them all together.
The mayonnaise had garlic and harissa added to it. I left out the garlic but the harissa made the mayonnaise magic. I’ve been adding harissa to mayonnaise ever since.
The crumble was no problem, just a little bit of tossing in a pan.
When all the ingredients were put together the dish turned out to be a pleasant way to have a dish of vegies. It was eaten with rissoles made from left-over risotto.
I’ve given it four ticks for taste mainly for the mayonnaise.
Ease of cooking: ✔✔✔