His recipe column in The Guardian recently had some experimental fusion dishes under the moniker “Yotam Ottolenghi’s fusion feast”, so what did I do: I combined elements of two of these dishes…
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Maple Roasted Butternut Squash, Pearl Barley and Kale Salad
Unpacking our holiday luggage, we found the little bottle Maple Syrup that we bought in Vermont.
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Lentil and Root Vegetable Mash with Wine-Braised Shallots by Yotam Ottolenghi
Potato based stews are definitely a staple in Dutch cuisine (curly kale, endive, and sauerkraut are the most popular), but this stew made with root vegetables, lentils. The boozy shallots/gravy is absolutely incredible too. A must-try winter dish!
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