So as my adventures with the velvet shank continue I decided to partially dehydrate some while I leave the others to completely dehydrate. And then I thought- why don’t I make an oil with them to serve over some cauliflower soup?
So the following recipe came to mind for two portions:
- 1 cauliflower
- 1 handfull of partially dehydrated velvet shanks
- 2 small onions or 1 medium one
- vegetable stock cube
- 2 tablespoons cream cheese or 50ml kefir
- 1 tsp thyme
- 5 tablespoons rapeseed oil or other local oil. This recipe would also work well with lard
- 1 slice of pancetta
To start, you want to caramelise your cauliflower. You just cut it into filets or pieces, drizzle with a bit of oil and put in the oven at 180 C.
Meanwhile place a pan on low heat, add the 5 tbs of oil or lard, the thyme and the mushrooms and heat up gently so the mushrooms release their aromas but don’t fry.
Once the cauliflower is ready, place oil or lard in a pot and fry the onions until translucent. Add stock cube, salt and cauliflower and simmer together in just enough water to cover them for 10′
Move the vegetables into a blender and add a bit of the liquid. Blitz until creamy and add the cream cheese or kefir in the final blitz.
The mushroom oil should be ready by now. Drizzle over the soup and garnish with pancetta and thyme.
Enjoy!
(Fer)mental Greens 