Recipe with Unforgettable Vegetables

On this page I’m sharing a recipe with Unforgettable Vegetables. We all know the ‘forgotten vegetables’ that we forgot for a long time but that are now back on the menus quite often. But we also have ‘unforgettable vegetables’, vegetables that can’t really be forgotten. Because of their taste and application possibilities these vegetables can be used very often.
On this page I’m not only sharing the recipe with unforgettable vegetables, I’m also telling you why it was created.

Hungry for Design

This recipe with unforgettable vegetables is one of the 6 recipes that was created for the project Hungry for Design from This is Eindhoven. The program was made during the Dutch Design Week that takes place in Eindhoven every year. They’ve matched 6 Eindhoven based chefs with 6 Eindhoven based designers. Each chef created a recipe inspired by their matched designer. One of these 6 recipes is this recipe with Unforgettable Vegetables.

Unforgettable Vegetables

This recipe was created by Naresh Ramdjas. Ramdjas is a chef, food stylist, finalist of MasterChef Holland, and designer. He studied at the Design Academy Eindhoven, and during his studies he noticed that edible materials are much easier to design with than other materials like wood or metal. Nowadays he is a curator and chef of Creative Food Studio and pop-up initiative Nareshtaurant.
He was matched with designer Sanne Schuurman. Schuurman is a designer, art director, and one of the co-founders of Envisions. Envisions is a collective, consisting of 23 designers, with a shared fascination for material research. The goal of the collective is to offer the industry new perspectives on materials, techniques, and production facilities.

Both Sanne and Naresh focus on their materials, and they don’t like to throw things away. Sanne with material for designs and Naresh for ingredients for dishes. That’s why you can use the pumpkin skin in this recipe (if you buy an organic pumpkin), so you don’t have to throw it away.
Naresh was inspired by the many different colors and materials in Sannes work, so he also used different textures, ingredients and colors for this dish. He looked at ingredients that you can find close to home, that are grown in the Netherlands.
Naresh created this recipe with Unforgettable Vegetables that you can also easily make at home! The recipe is vegetarian and if you use margarine instead of butter it’s even vegan.

Recipe Unforgettable Vegetables

1 small green pumpkin
olive oil
250 grams butter
2 shallots
100 ml apple cider vinegar
dried porcini mushrooms
purple kale or cavolo nero
1 kirby cucumber, sliced
cherry tomatoes
edible flowers
sea buckthorn berries

Preheat the oven to 200 degrees Celsius. Cut the pumpkin in pieces, if your pumpkin is organic you can leave the skin on. Remove the seeds.
Divide the pumpkin cubes over a parchment lined baking tray. Sprinkle with olive oil and salt. Roast if for about 10 minutes. Lower the temperature to 150 degrees and roast the pumpkin for 25 more minutes.

Make a beurre blanc sauce by shortly frying the shallots with the apple cider vinegar, and then adding the butter.
Pulverise the dried mushrooms and set aside.
Warm some olive oil in a frying pan and shortly fry the kale.

Make your plate with the pumpkin, kale, cucumber and cherry tomatoes. Add the beurre blanc. Decorate with sea buckthorn berries, the pulverised mushrooms and the edible flowers.

You might also like my recipe for fried pumpkin with halloumi cheese.

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