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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 carrots cut into cocottes (5 cm long ovals) 12 yellow potatoes 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
    carrots cut into cocottes (5 cm long ovals)
  • 12
    yellow potatoes cut into cocottes (5 cm long ovals)
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  • 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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  • 2 Tbsp.
    (30 mL)
    butter
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  • 2 Tbsp.
    (30 mL)
    sugar

  • salt and freshly ground black pepper to taste
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  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    500 ml SELECTED VARIETIES


  • 2
    garlic cloves
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  • 1 lb
    (454 g)
    semi-firm Tofu cut into 1 in. (2.5 cm) cubes
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    SOL CUISINE ORGANIC TOFU

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    400 g SELECTED VARIETIES


  • 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
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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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