On this page
Preview
My daughters, Amber and Allegra,
have become vegans in the last few years.
I believe that that generation,
they have ambitions
of doing beautiful things for the planet.
And I think that's the big hope we have,
the young vegans wrote to me,
chef we love your work,
we don't eat meat,
but we still like what
you do with the fires.
So, I thought I owe them something,
and that took me to make
another Christmas recipe
that will make everyone happy.
So we're going to do this delicious plant
of many vegetables
that we will cook slowly, slowly, slowly
and it makes crust.
It smashes things as it cooks.
And at the end, it's a beautiful mixture.
Everything you can imagine
can go into this griddle of vegetables,
and that's what we're going to do.
So here we go.
I put some olive oil
to toss my vegetables as I cut them
Want to start
with a cauliflower?
So basically,
I'm going to cut
the cauliflower in eight.
Now, I get my English pumpkin
Take the seeds out.
Let's take now
the butternut squash.
The idea is
you have all the vegetables of taste,
you know, maybe you have some farmer
that kept some of his pumpkins nicely
and you can still find them.
You see.
OK.
My nice sweet potato.
Cut it in four.
Huh?
Broccoli.
Carrots.
I think that the delicious thing
of having them very big
is that they will hold together
more than if you cut them
in little pieces
and then you don't know
what the hell you're eating.
That's my idea
about cutting them like this
just in chunks.
Onions
skin on.
Fennels are very important in this recipe
because they have this particular
elegant taste.
I love fennel and
I love it raw,
I love it cooked.
Now, I'm gonna smash my garlics.
If you put it whole,
it will cook and cook and stay whole
like this,
it will break into little pieces
and give more taste to everything.
I like that.
Now, I'm gonna mix
them up a bit.
You take these
to the plancha.
So, later,
all these vegetables
will go half size
as soon as they start cooking.
Now, I make a bit of space there
That's some salt.
It's not very, very hot, but it's hot
when Atlanta gets very hot,
it gets almost white
and that it would just go
and burn it.
This is hot
because you hear the sizzling,
because there's olive oil too.
I'm going to add a bit more now,
I put these woods
to prevent them from falling
once they cook a bit,
it's easy to move them
but when they're raw, they sort of tend to fall.
So, this is very good for sustaining them.
Now, we wait for it to cook.
So, I'm planning to make a sauce
for this vinaigrette.
I start up putting some red wine vinegar.
I would say, like half a cup,
I want it to be abundant.
Then the mustard.
Some salt.
And the olive oil,
it's going to be a bit thick.
I would say that you have
one part of vinegar, one part of mustard
and three, three
and a half four parts of olive oil.
The vegetables are ready.
So, I started out
with the squashes here.
I got in the cauliflower,
broccoli.
I'm trying to present them
sort of together
so people can serve themselves easier.
Now, I'm going to go with the carrots,
the potatoes,
the fennels.
Some of the corn.
Sweet potatoes.
More onions.
Some more squash and butternut squash,
as we call it English pumpkin.
Some fennel.
So delicious.
We have the vinaigrette here
that's with vinegar,
olive oil, salt, pepper
and some nice Dijon mustard.
I would serve a plate with a vinaigrette.
So this is Christmas for Amber
and Allegra, my daughters.
Every Christmas, we eat this
lots of garlic.
Merry Christmas.
About the Instructor
Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.