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Navarin Printanier with Tofu https://www.metro.ca/userfiles/image/recipes/navarin-tofu-6184.jpg PT1H30M PT30M PT2H00M
Blanch all vegetables according to their individual cooking times.Put carrots, turnips and pearl onions in a skillet. Add butter and sugar. Salt sparingly and pepper generously.Cook over high heat until well-browned. (Sugar will caramelize around the vegetables which will be glazed and browned or «glacés à brun».)In a large skillet, brown the garlic in olive oil. Remove the garlic and add the tofu. Sauté in olive oil until nicely browned.Thin hoisin sauce with vegetable broth. Add potatoes, green beans and peas to the skillet with the tofu and heat through.Add orange juice and zest, pour in hoisin sauce and bring to a boil. Add glazed vegetables and parsley. Adjust seasoning and serve. </p> <p>l'assaisonnement et servir. </p> <p><a href=""http://www.editions-homme.com"">www.editions-homme.com</a></p>
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12 carrot cut into cocottes (5 cm long ovals) 12 yellow potato cut into cocottes (5 cm long ovals) 12 turnips cut into cocottes (5 cm long ovals) 20 green beans cut in 1 1/2 in. (4 cm) pieces 3 oz (90 g) green peas 3 oz (90 g) pearl onions 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) sugar salt and freshly ground black pepper to taste 3 Tbsp. (45 mL) extra virgin olive oil 2 garlic cloves 1 lb (454 g) semi-firm Tofu cut into 1 in. (2.5 cm) cubes 3/4 cup (190 mL) vegetable broth 4 Tbsp. (60 mL) hoisin sauce juice of 1 orange grated zest of 1 orange 1 small bunch flat-leaf parsley, chopped
Navarin Printanier with Tofu

Navarin Printanier with Tofu

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  • Gluten-free
  • Lactose-free
4
servings
1:30
Preparation
0:30
COOKING
2:00
TOTAL TIME

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Ingredients

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  • 12
    carrot cut into cocottes (5 cm long ovals)
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    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 12
    yellow potato cut into cocottes (5 cm long ovals)
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    YELLOW FLESH POTATOES

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    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg


  • 12
    turnips cut into cocottes (5 cm long ovals)
  • 20
    green beans cut in 1 1/2 in. (4 cm) pieces
  • 3 oz
    (90 g)
    green peas
  • 3 oz
    (90 g)
    pearl onions
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    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    sugar
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    1 kg



  • salt and freshly ground black pepper to taste
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    ASSORTED COLOUR SWEET PEPPERS

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  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2
    garlic cloves
  • 1 lb
    (454 g)
    semi-firm Tofu cut into 1 in. (2.5 cm) cubes
  • 3/4 cup
    (190 mL)
    vegetable broth
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    GO BIO BROTH CUBES

    GO BIO BROTH CUBES

    2 for $5.00

    54 - 66 g SELECTED VARIETIES OR 2.99 EA.


  • 4 Tbsp.
    (60 mL)
    hoisin sauce

  • juice of 1 orange
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    PRODUCT OF SOUTH AFRICA GALA APPLES PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE OR PRODUCT OF CHILE EXTRA FANCY GRADE 3.95/kg



  • grated zest of 1 orange
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    PRODUCT OF SOUTH AFRICA GALA APPLES PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE OR PRODUCT OF CHILE EXTRA FANCY GRADE 3.95/kg


  • 1
    small bunch flat-leaf parsley, chopped
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Preparation

Blanch all vegetables according to their individual cooking times.

Put carrots, turnips and pearl onions in a skillet. Add butter and sugar. Salt sparingly and pepper generously.

Cook over high heat until well-browned. (Sugar will caramelize around the vegetables which will be glazed and browned or «glacés à brun».)

In a large skillet, brown the garlic in olive oil. Remove the garlic and add the tofu. Sauté in olive oil until nicely browned.

Thin hoisin sauce with vegetable broth. Add potatoes, green beans and peas to the skillet with the tofu and heat through.

Add orange juice and zest, pour in hoisin sauce and bring to a boil. Add glazed vegetables and parsley. Adjust seasoning and serve. </p> <p>l'assaisonnement et servir. </p> <p><a href=""http://www.editions-homme.com"">www.editions-homme.com</a></p>

Source : Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

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