Recettes avec Béa - Méli mélo de potimarron

Thierry's recipe Hello Beatrice Hello Thierry Hello again Hello again We are still in our winter end recipes Yes, absolutely It's shit, there is nothing to eat, nothing at all If you want to be local and so on We are still in winter end Yes, there is not much left We have to eat strawberries and cherries It's even the end of the courts And the little peas that are growing in the garden But they haven't arrived yet No, no We can make recipes I make salad recipes of raw small fish with mint,

chiseled with a drizzle of olive oil, it's very good. So there we still have a little bit of rosemary. So we still have a corridor of rosemary. No, it's butternut that's left. So, butternut is a very interesting squash to grow. If you have to grow a squash in the garden, all the squashes are interesting, they are extraordinary conservation products.

but the butternut is the sweetest and the one that goes best in raw, naturally. Just the grated butternut, in juice too. And it's funny because we talk a lot about carrots, and in terms of productivity, yield and conservation, the zucchini is much easier to treat than the carrot. Exactly.

Because the carrot, you need silos to keep it all winter, you have to know how to treat the carrot. In other words, you can have fields to grow carrots, you need deep enough fields in which the roots have the space to develop, it does not improvise.

Whereas the zucchini, finally, you do it on any field, it covers the ground, and you can have enormous productivity. It's a vegetable that we really do not know. And there, we see it, while we do not have particularly extraordinary conservation conditions, it's normal. They are kept very well.

They are kept all winter. Yes, we had the spaghetti zucchini too, very, very good. that I discovered here. And what is extraordinary in the zucchini, in any case in the brown pot, is the color.

That is, you see, we pick them up in the fall, and it's fall, we go towards winter, and nature gives us colors like khaki, citrus, all the colors of light.

Yes, very rich in beta-carotene, very rich in minerals, in vitamin A. And so it gives us those colors of light for the winter. Hey, what are you eating?

Come on, get down there. And what is really interesting too, I know that in the garden, I really encourage it, the preserved squash is very rich in nutrients, we see its color and so on.

Sweet potato too, here in the south it is something that is grown quite a bit, and there are also a lot of people who grow potatoes in the garden, carrots, sweet potato has a huge productivity for a product that is much richer than carrots in micronutrients, which is much richer than potatoes.

And it's expensive in the market, so it's really worth it to grow it. And the same with sweet potato, it's eaten raw, it's eaten cooked, it's eaten in juice, we can really decline it in many ways, so it's really very interesting products and not enough grown.

The sweet potato juice, for example, with pumpkin, it's delicious, it goes very well. And I tell you, in terms of productivity, we are well beyond the carrot and much easier to grow.

So, what do you propose to us? Well, I propose a melli-mello of rosemary, because very often people think that you can't eat raw rosemary. So, here we are going to make a recipe, Meli Melo of raw potimarron.

We are going to make it pleasant. We are going to make the recipe, we are not going to say that we are going to eat it. Yes, yes, yes. We already tasted it and it was fabulous.

The potimarron has a little bit of a chestnut taste. It is true that the butternut squash is closer to the carrot, quite a tail, finally, like squash, while the potimarron is a little more floury as a product.

Yes, we can see it here, especially that we can feel that it's the end of the winter. So, Laman S robot. Laman S. Is that the Laman S? Yes, that's the Laman S.

Can you see the S there? Yes, of course. S as in nice. Nice. Laman 300. Nice is the opening. You can find a lot of Laman S.

S as in ski, as in whatever. So, I put this in. I soaked some hazelnuts. You know that also to better digest dry fruits, at least 4 hours in the water.

T.K. Okay. For? Well, to better digest. T.K. Yes, because there are growth inhibitors. In fact, a seed, so that it does not germinate at any time, there are inhibitors that will block the enzymatic action inside the seed.

So that the seed can germinate only in spring, that is, when it has received a lot of water and heat. So if you consume dried hazelnuts like that, there are all these inhibitors that will block the enzymatic action, you will not be able to enjoy all these enzymes.

Whereas if you made it soak, you reproduced the conditions that could be in the spring, and so in fact these enzyme inhibitors were taken by the water... so that's why you have to throw this water away, especially, or even rinse them afterwards.

Therapist 1 Yes, all the soaking water, the dry ones, absolutely. Therapist 2 And then you will be able to enjoy all the micronutrient content. I haven't rinsed it yet because we're outside, we don't have water yet, but it's going to come.

It's going to come. It's not far away. For now, we cook it with buckets and all that. I can ask you, can you remove the cores? Dates? Dates. They are beautiful dates.

These are candied dates. And we're going to put a little bit of, so with the little brown, we put hazelnuts, a little bit of onions, dates. So why dates?

For the taste? It gives it a nice sweet taste. which is still very nice. And I'm going to season everything. This is the advantage of the Laman S robot. We can put everything, we put all the seasoning.

Seasoning is putting to the taste of the seasons. Well, we don't have much left this season, but that means when we have coriander, parsley and everything, it's putting... We have parsley right in front of us.

Yeah, well, we can put some. Come on, come on. We're going to look for some green herbs and I'm going to put some olive oil, a little bit of olive oil, and look, there's parsley growing back.

Yeah, it's already growing back. That's because we're in the Catalan country. In France, there is parsley, but it doesn't exist in other regions, it was invented by Catalans, and it's still in Catalonia.

There you go. Look at that. Do we put it in? Yes. We could even put a little mint. No, we're not going to do that. You know what?

We're going to try it. I've never done it with mint. A little bit of mint. Let's go. In the kitchen, you first have to do with what you have. We have this.

So we have that, so we test, I still remove the roots. No, no, with what we have. No, you're not going to the end of your process. Frankly, it's not radical.

I put olive oil, I put... So that's not local, but I like it, and it allows you to discover it. We're going to hide the brand, but it's umeboshi vinegar, and it's a plum that comes from Japan.

Umeboshi vinegar? Yeah, no, that's not local. No, it's not local. Umeboshi, what's umeboshi? Umeboshi is a plum that comes from Japan, and it's very, very good. And if we made Catalan plum vinegar?

But you could, I made it last year in Haute-Loire, and it works very well. Except that I don't have it here. It's not Catalan. Well, listen, I have to stay a little longer to make it.

Umeboshi vinegar from Haute-Loire? No, but that's for sure, and it works, we can do it. Anyway, you can make vinegar from any fruit, and anyway, as soon as there is a fermentation.

With plum here, we can do it, except that I don't have it here, so I'm deviating a little bit, it's not completely local, but it doesn't matter.

Okay, let's go. How long are you going to do this? The goal when making a taboulé is to make sure it doesn't become a puree and that we keep the seeds. Okay? So, let's taste it.

How are you going to taste it? How do I taste it? You say it's good, and then you bite the stone. So, I taste it too. Frankly, what saves the recipe is the coriander.

No, it's very, very good. In fact, it dominates. No, it doesn't dominate. Yes, it dominates anyway. No, it doesn't dominate.

It dominates. No. No, it doesn't dominate. No, we're missing something. A little tip. Yeah, a little tip of something. A little high note.

I'll let you tell me what it is. I would put more... More wine. It's true that it lacks a little acidity. It's a little flat. It's the little high note. And that's important in a recipe, it's not to be content that it's good.

Okay? Always from... You see, always from left to right. Left to right. That's perfect. It's the story of my life. So now we haven't put a lot, but I'm sure it's going to be enough, and we'll need more so that we can really feel the difference.

No, it's perfect. Do you have it? Yes, I have it. Do you have it? I don't know, but I have it.

Do you have the little high note? Yes, we'll need a little more. No, but it's very, very fine. Frankly, it's delicious. Yes, it's good. It's very, very good. So now we're going to make our little plate. Go ahead.

Do you have a plate? Yes, a wooden plate. Wow. From oak wood. You see. And we're going to put our taboulé. You can also make a carpaccio with the potimarron. You make very thin layers and you put oil, vinegar and it's also very, very good. Okay.

So, that's it. There, it's very fine, and in fact there is the sugar that comes out, the sugar from the squash that comes out. And indeed, I did not expect that from the squash, from the rosemary, usually it has a much more floury representation, while here it is really very good, very sweet, very sweet in the mouth, excellent! And it's true that this season, no one wants rosemary anymore.

So, even those who do not produce it in the garden, to buy it on the market, it's worth nothing, rosemary. At the moment, yes, I haven't even looked at it. It's like the zucchini, in the middle of summer, no one wants them anymore, everyone gives you zucchini.

And I'm sorry, I'm going to take a little bit of your lactoferrin. Yes, but you see it's very bad. I'm going to try to get the whole pot. Of leek, but it will come. Okay. It will stay there anyway, finally. The Catalan accent is not the accent of the South.

It's ridiculous what I'm doing. It's a bit grotesque, isn't it? A little bit of germinated seeds, okay. There you have a... In the end of winter, germinated seeds are really a health asset.

Completely. We have to do a whole workshop on germinated seeds, it would be nice to do a whole workshop on germinated seeds in the video for the Regeneron Plus. Much more delicate to manage than lactofermentation.

I would like us to prepare, it will take a little preparation time, but a workshop on all forms of germinated seeds, all methods, because for example, turnip seeds are made on a substrate, on soil. A.

So, these are seeds. T. Can you show Alex how you made them? Because that's interesting. A. Absolutely, these are seeds, while these are germinated seeds. And why this plate?

Because you have a good balance, that is, you have raw vegetables, you have lactofermentation, you have germinated seeds, okay? T. It's super revitalizing. So you have a good balance, and I put some hazelnuts, so we have a bit of protein in the story.

Yes, and fat especially. We have a little flower of worry. Which has not yet been eaten by the goat. We could improve in the presentation, but we will say that it is in the context of the video, we are doing a little fast.

But the main thing is to show this balance. It's beautiful. What do you think of this balance? They are beautiful, it's very simple, very fast to execute and very satisfying to taste. I love sunflower seeds, it's really something that we will have to systematize here at the Center for Regeneration because it's really something, I would like us to have it on a daily basis.

Antonine speaks very well of the sunflower seed, it is the seed of the sun, of the opening of... In terms of autonomy work, because here we work a lot on autonomy, I have the intention of building a very large self-sustaining garden in which we have turnip seeds plates that arrive every day so that we can serve turnip seeds, so that we can all consume turnip seeds.

So, it would be really great. It's beautiful, it's beautiful. Thank you for this beautiful plate, very simple, made with seasonal products, inspiration. In a plate made of wood to be good. Bye! Usually it's you with the puns.

Yes, this is the final. This is her premiere. Thank you Thierry, thank you. It's wonderful.