Vegetable and Tofu Creams with Tomato and Basil Vinaigrette

Name: Vegetable and Tofu Creams with Tomato and Basil Vinaigrette
Ingredients: sprigs of basil; 2 tbsp sherry vinegar; 4 tbsp extra virgin olive oil; 2–3 ripe tomatoes; freshly ground black pepper; salt; 3 fl oz / 85 ml single cream; 4 oz / 110 g silken tofu; 3 eggs; 1–2 tbsp chopped parsley; 1 small turnip, trimmed and finely chopped; 1 small aubergine, trimmed and finely chopped; 2 courgettes, trimmed and finely chopped; 4 oz / 110 g celeriac or 1 celery stalk, trimmed and finely chopped; 2 carrots, peeled and finely chopped; 1 small fennel bulb, trimmed and finely chopped; 4 oz / 110 g celeriac or 1 celery stalk, trimmed and finely chopped; 1 onion, peeled and finely chopped; 1 tbsp sunflower oil

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 onion, peeled and finely chopped
1 tbsp sunflower oil
1 small fennel bulb, trimm

Side dish
Vegetarian
Gluten-free

Method

Sweat the onion in the oil until soft, then add the rest of the vegetables. Moisten with 2–3 tablespoons water (or dry white wine if you have a bottle opened), cover with a lid, and cook until the vegetables are soft. Add the parsley and put the vegetables in a blender with the eggs, tofu and cream.