Today was a wonderful day to go to the farmers market. The sun was shining and I had the luxury of a free day ahead.
Freiburg has many different farmers markets. The Münstermarkt is the biggest one and is set up right around the cathedral (Freiburger Münster) in the old part of town. On the northern side of the market one will find a wide variety of fresh produce from local farmers, whereas the southern side welcomes you with artisan crafts, some exotic foods (e.g. nuts and antipasti), etc.
A couple of days ago I started reading Luisa Weiss’ “My Berlin Kitchen: A Love Story (with Recipes)“. Luisa is the creator of a blog called “The Wednesday Chef“. I had been looking forward to trying out some of her recipes so today I decided to go for it. I collected some beautiful fresh produce from the market and then headed home to start with one of the simpler recipes in Luisa’s book (pg 18/9).
Here are some of the different kinds of root vegetables (e.g. taproots (Pfahlwurzeln): “long, sometimes slender roots that plunge deep into the soil” (eHow)) that are in season: Yellow turnip, parcley root, and purple haze carrot.
So, back to today’s adaptation of Luisa Weiss’ recipe:
Tomato Sauce with Carrots and Onions
– 2 tbsp olive oil
– 1 clove of garlic
– 1 small yellow onion
– 1 medium carrot, diced
I used 2 small parcley roots instead
– 400 g (14 ounces) of canned peeled tomatoes in juice
– Optional: Hot red pepper flakes
The recipe states: “Serves 2”. But I had no problem finishing it by myself 😉
First, cook onion along with garlic in olive oil over medium heat for about 8 minutes while stiring. Luisa emphasizes “(…) make sure to let the onion cook thoroughly in the olive oil before adding the rest of the ingredients. This (…) adds sweetness to the sauce”.
Next, add the chopped up carrot, parsley root, parsnip, or other taproot you like and cook a little while longer.
Then cut up the canned tomatoes and add them to the pan along with some salt.
Sprinkle hot red pepper flakes on top, …
… stir, and then leave covered over low heat for about 25 minutes “stirring now and then”.
Luisa recommends to “discard the garlic clove”. I resisted, and instead enjoyed eating it 😉
Combining the sauce with some corn pasta makes for a tasty glutenfree and vegan lunch or dinner.
The sweetness of the tomatoes along with the earthy sweet taste of the parsley root and garlic go so well together with the spice of the hot red pepper flakes. Even though I am not a spicey eater, I added in a few and it added another dimension to this dish’s palette of aroma.
Biting on the chunks of tomatoe creates small juicy explosions.
Enjoy cooking along and don’t be shy to leave a comment.
I would love to hear from you.
♥ ♥ ♥