Umeboshi vegetables

March 30, 2020

The umeboshi acidulate is a pink liquid that can resemble vinegar and which is produced from umeboshi plums, salted fruits of Japanese origin. Here you can explore the topic.

Ingredients for 4

1/2 celeriac
4 spring onions (green and red)
2 courgettes
1 clove of garlic
1/2 glass of umeboshi acidulate
2 spoons of dried oregano
1 teaspoon dried mint
extra virgin olive oil
 black pepper

Method

Clean the vegetables, peel the celeriac, wash it and cut it into cubes of about 1 cm. Slice the courgettes and cut the spring onions lengthwise.
Peel the garlic and mash it.

In a saucepan (if you have one, I recommend a cast iron pot, or a steel pot as long as it has a thick bottom and gradually release the heat) pour 4 tablespoons of extra virgin olive oil; when the oil is hot, brown all the vegetables for 5 'then blend with 1/2 glass of umebosci acidulate. Let it evaporate, season with the aromatic herbs and pepper.

Serve at room temperature or as a cold dish.
It can be an excellent side dish for a soy stew or falafel, or a particular seasoning to accompany your favorite cereal.
Recipe: Umeboshi vegetables
Recipe: Umeboshi vegetables - 0

Cookeneim is a cooking project from Francesca Luise - Venice, Italy.

Discover recipes · ingredients