Great Chefs Cook Vegan - Linda Long [40]
Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Fava Bean and Carrot Purées
Serves 4
Roasted Bell Peppers
4 baby red bell peppers
4 baby orange bell peppers
To make the Roasted Bell Pepers: Char the peppers over an open flame or grill until the skin is black and blistered. Immediately transfer to a bowl and cover tightly with plastic wrap. Allow the peppers to cool slightly until they can be handled. Carefully remove the charred skin from the peppers with your fingers. Using a paring knife, carefully remove the stems and seeds, keeping the hulls of the peppers intact, and reserve warm. (Note that charring the peppers produces more flavor.) Handle peppers gently as they are fragile. If making for entertaining, make some extras in case there is a tear.
Fava Bean and Carrot Purées
2 large carrots, peeled
1 teaspoon kosher salt
1/2 teaspoon finely ground white pepper
2 to 3 cups Vegetable Stock, divided
2 tablespoons olive oil, divided
1 cup fresh fava beans, shelled and blanched (if unavailable, use frozen)
To make the Fava Bean and Carrot Purées: Preheat oven to 300 degrees F. Season carrots with salt and pepper, and place in baking dish with 1 cup Vegetable Stock. Wrap the dish tightly with aluminum foil and place in the oven; bake for 40 minutes, or until just tender.
Transfer the carrots and stock from the baking dish to a blender and purée until smooth. Add 1 tablespoon oil and adjust seasoning with salt and pepper. Add more Vegetable Stock as needed to achieve the desired consistency; reserve and keep warm.
Shell and then blanch fava beans in salted boiling water until just tender, about 1 minute.
Transfer to a blender and purée with 1/4 cup Vegetable Stock and remaining oil. Adjust seasoning with salt and pepper and add additional Vegetable Stock as needed to achieve the desired consistency. The purée should be the consistency of very smooth applesauce. Reserve and keep warm.
Vegetables
8 baby carrots
4 baby fennel bulbs
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/4 cup olive oil
12 fava beans
To make the Vegetables: Peel and then cook the baby carrots in salted boiling water until tender, about 1-1/2 minutes. Chill them in ice water and reserve.
Cook fennel bulbs in salted boiling water for 45 seconds, chill in ice water, and dry thoroughly. Season with salt, pepper, and oil. Just before serving, grill each side for 1 minute.
Cook the fava beans in salted boiling water for 30 seconds and chill in ice water. Remove immediately, dry, and reserve.
Risotto
2 tablespoons olive oil
1/4 cup finely minced shallot
1 cup arborio or carnaroli rice (short-grained round or semi-round)
4 cups Vegetable Stock, warm
1/2 cup sunflower kernels, toasted
1 tablespoon chopped fresh thyme leaves
Salt to taste
To make the Risotto: In a medium saucepan over medium heat, add the oil and lightly sauté shallot until tender. Reduce heat to medium-low and remove shallots with a slotted spoon, leaving oil in the saucepan; reserve. Add the rice to the pan and toast lightly, stirring constantly until it becomes aromatic, about 10 minutes. Return the shallots to the rice.
Stir in 1/4 cup warmed Vegetable Stock. If the stock has become cold, it can shock the rice and become flaky instead of the creamy result desired. Continue to stir the rice. Once the liquid is almost absorbed, add 1/4 cup more warm stock and continue to stir; repeat this process until the rice is tender and creamy.
Fold in the sunflower kernels and thyme. Adjust seasoning with salt only if needed. Note that seasonings will also come from the Vegetable Stock, so it is important to taste first and then adjust; remove from heat.
Garnish
Beet greens or other available greens
How to Plate: Spoon the Fava Bean and Carrot Purées onto each plate in long streaks side by side. Gently spoon heated Risotto into the Roasted Bell Peppers and place one of each color on each plate. Arrange the Vegetables between the stuffed peppers. Top one pepper with beet greens as a garnish or other greens on hand.
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