List of Ingredients
- 1 1/3 LB. of butternut squash
- 1 of small orange cauliflower
- 14 OZ. of Jerusalem artichokes, trimmed
- 3/4 LB. of celeriac, trimmed
- 2/3 LB. of parsnip, trimmed
- 7 OZ. of Romanesco broccoli
- 10 of dried shiitake mushrooms
- 5 of artichokes, trimmed
- 3 of turnips, trimmed
- Kombu seaweed
- 2 C. of red wine
- 2/3 C. of sugar
- Potato starch
- 1/3 C. of red wine vinegar
- Marsala or Porto wine
- 2/3 LB. of cauliflower florets
- 1/3 LB. of smoked tofu
- 1/4 C. of extravirgin olive oil
- 2 TBSP. of capers, rinsed
- 2 TBSP. of mustard seeds
Method
Prepare a broth with 5 quarts of water, 10 shiitake mushrooms, and a 3/4-inch piece of Kombu seaweed. Let it boil for about 20 minutes. In the meantime, trim the vegetables. Partially peel the squash, remove the seeds, and cut it into 4-6 wedges. Cook the vegetables in the boiling broth: the celeriac for 15-20 minutes; the orange cauliflower and Romanesco broccoli for 15-18 minutes; the squash for 10-15 minutes; the turnips and the parsnip for 12-15 minutes; the Jerusalem artichokes for 10-15 minutes; the artichokes for 8-10 minutes. Drain all of the vegetables, place them on a serving tray, and keep them warm.
For the wine sauce: to a saucepan, add the sugar and 1 tablespoon of water; cook until it just starts to bubble, then add in the vinegar and the red wine; let it reduce until it is about the amount of 1 1/4 cup, then add in 2 1/2 teaspoons of potato starch (previously dissolved in a bit of cold water); let it return to a boil and remove it from the heat. Finally, add 2 tablespoons of Marsala wine and let it cool.
For the smoked sauce: boil the cauliflower florets in salted boiling water for 7-8 minutes, drain them, and blend them with the cubed tofu, the capers, the mustard, and the oil (drizzled in) until you obtain a sauce with the consistency of mayonnaise. Serve the mixed boiled vegetables with the two sauces.