Leeks, beetroot and asparagus: you can probably think of a typical Dutch dish with these vegetables. Joram takes a different tack and actually combines these three vegetables with salty vegetables and Texel dairy. This recipe makes a dish with smoked leek with salted farm yoghurt, beetroot with beurre blanc and grilled Texel asparagus.
Sea kale, marsh samphire and sea lavender: they are so readily available along the coast, but are still on the list of 'forgotten vegetables'. Which is a shame, because they are all flavour bombs and go well with the other local ingredients. More on salty vegetables >
Smoked leeks with salted farm yoghurt
Puffed beetroot with airy beurre blanc
Texel asparagus with hollandaise sauce
Cut the greens from the leeks and save them to ferment. Place the leeks whole in the hot coals and let blacken, the outer leek leaves protect the inner ones from burning. Meanwhile, salt the yoghurt to taste. When the leeks are cooked after 20 min, they are ready to serve. Finish the leeks with badger garlic oil and the ground nigella seeds.
Peel the beetroot and cut it into a long ribbon (best to use a machine for this). Then mix in the sugar and cumin powder. Place the sliced beetroot on your work bench and sprinkle with the sugar and cumin powder mixture. Roll out the salt dough into a nice circle. Then roll the beet back into its original shape and pack with the salt dough.
Place the ball of beetroot and salt dough directly into the hot coals and cook for about 40 min.
Fry the pumpkin seeds in a cast-iron pan and deglaze with lime juice, season with salt. Finely chop the fermented leeks and cook briefly in salted water.
Then mash the fermented leeks and strain through a sieve. The puree together with the fermentation liquid forms the basis for the beurre blanc.
Put the butter in a small pan and add a few hot coals, cover with a lid. The heat from the coals will cause the butter to smoke itself.
When the beetroot is ready, remove the salt dough. Then cut the beetroot into quarters and make the plates.Add the pumpkin seeds and finish the plate with plantains and flowers.Froth up the base for the beurre blanc along with the smoked butter.Finally, spoon the sauce over the beetroot.
Next, peel the asparagus and cut off the butts. Finely chop the parsley, zest of the lemon, garlic and tarragon and mix together.Beat 3 egg yolks with 2 tbsp vinegar and 4 tbsp white wine au bain-marie for 5 to 10 minutes until fluffy.Very slowly (drop by drop!) add 250 g melted butter to the egg yolk mixture.Make sure the butter and egg yolk mixture are about the same temperature, to avoid flaking.Season the hollandaise sauce with salt and pepper. Serve the asparagus together with the sauce.
In the village of Oost, Joram runs the restaurant Kook-Atelier op Oost. He gets his inspiration from nature and cooks a lot with local ingredients and forgotten vegetables.
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