Pack Choi with Walnut Butter and Dates
Pane-Bistecca
It doesn’t matter whether you serve this pack choi with walnut butter and dates as a starter or a side dish, because it is incredibly special and delicious!
As pack choi tastes a little nutty, walnuts go perfectly with it. The butter with the spices, chopped dates and herbs, plus the sweet balsamic vinegar, a real delicacy!
I made part of it in the TM6, which shortened the working time and kept the kitchen clean.
As pack choi tastes a little nutty, walnuts go perfectly with it. The butter with the spices, chopped dates and herbs, plus the sweet balsamic vinegar, a real delicacy!
I made part of it in the TM6, which shortened the working time and kept the kitchen clean.
Ingredients
12 small to medium size Pack Choi
Salt and Pepper
Paprika
Chili
½ Bunch Parsley chopped
12 Dates, destoned and chopped
50 g Walnuts
100 g Butter
Crema di Balsamico (sweet thick Balsamico)
1 tsp Salt
Instructions
1
Step 1
Wash the pack choi very well and remove the outer leaves if necessary. Then steam the pack choi, you can do this in a steamer, over a steaming pan or, like me, in a Thermomix.
2
Step 2
Place the vegetables in the Varoma pot and seal. Pour 600 ml of water into the Thermomix, add 1 tsp salt, place the Varoma on top and cook for 15 minutes/Varoma/speed setting 1.
3
Step 3
Meanwhile, roughly chop the walnuts. Melt the butter in a pan and add the chopped nuts. Bring to the boil and cook gently until the butter is lightly browned. Mix with the parsley and dates and season.
4
Step 4
Place the hot pack choi on a plate. Top with the butter and nut mixture and drizzle with the balsamic vinegar.
Notes
Chinese vegetables cooked in a more unusual way! Delicious!Here are more vegetable recipes with more unusual ways of serving them:
Ottolenghi’s Aubergine and Courgette Cake
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