{"id":1485,"date":"2021-11-25T13:24:36","date_gmt":"2021-11-25T13:24:36","guid":{"rendered":"https:\/\/gaspesiesauvage.com\/gaspe\/wild-curry-vegetables\/"},"modified":"2022-03-03T16:29:17","modified_gmt":"2022-03-03T16:29:17","slug":"wild-curry-vegetables","status":"publish","type":"page","link":"https:\/\/gaspesiesauvage.com\/gaspe\/wild-curry-vegetables\/","title":{"rendered":"&#8211; Wild Curry Vegetables"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><p>[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_column_text]<\/p>\n<div align=\"left\">\n<ul>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">3 Tbsp <a href=\"https:\/\/gaspesiesauvage-shop.com\/index.php\/produit\/wild-curry\/?lang=en\" target=\"_blank\" rel=\"noopener\">wild curry<\/a><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">1 large onion<\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">1 large carrot<\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">2 potatoes<\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">1 half of a cauliflower<\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">2 Tbsp salted butter<\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">Vegetable oil<\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">Salt<strong><br \/>\n<\/strong><\/span><\/li>\n<\/ul>\n<\/div>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">Cook the potatoes in salted water until just tender, then cool. Cut into chunks and set aside.<br \/>\nBreak apart the cauliflower into florets, mix with a little oil and salt, roast in the oven (350F) for 15-20 minutes to soften. Reserve.<br \/>\nCut the onion and carrot into small pieces, put a large pot over medium heat (Make sure the pot is large enough to hold all the vegetables), add a little oil and the chopped onion and carrot and saut\u00e9 about 20 minutes until the vegetables are tender. Salt.<br \/>\nAdd the Wild Curry to the onions and carrots and fry until the curry is cooked and very fragrent (about 2 minutes).<br \/>\nAdd the potatoes and cauliflower.<br \/>\nAdd 150 ml of water and mix to hydrate the curry.<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">Reduce until there is only a little water left.<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">Remove from heat, add butter and stir to melt it.<br \/>\nServe with barley, or as side dish to roasted meat.<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: medium;\">Enjoy!<\/span><\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_single_image image=\u00a0\u00bb1152&Prime;][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;]<a href=\"https:\/\/gaspesiesauvage.com\/gaspe\/recipes\/?lang=en\" class=\"sc_button sc_button_square sc_button_style_filled sc_button_size_small\">Back<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_column_text] 3 Tbsp wild curry 1 large onion 1 large carrot 2 potatoes 1 half of a cauliflower 2 Tbsp salted butter Vegetable oil Salt Cook the potatoes in salted water until just tender, then cool. Cut into chunks and set aside. Break apart the cauliflower into florets, mix with a little oil and salt, [&hellip;]<\/p>\n","protected":false},"author":990002,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"#ffffff","slide_template_v7":"","footnotes":""},"class_list":["post-1485","page","type-page","status-publish","hentry"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"3 Tbsp wild curry 1 large onion 1 large carrot 2 potatoes 1 half of a cauliflower 2 Tbsp salted butter Vegetable oil Salt Cook the potatoes in salted water until just tender, then cool. Cut into chunks and set aside. Break apart the cauliflower into florets, mix with a little oil and salt, roast\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/gaspesiesauvage.com\/gaspe\/wild-curry-vegetables\/\" \/>\n\t\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.4\" \/>\n\t\t<meta property=\"og:locale\" content=\"fr_FR\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Gaspesie Sauvage -\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"\u2013 Wild Curry Vegetables - Gaspesie Sauvage\" \/>\n\t\t<meta property=\"og:description\" content=\"3 Tbsp wild curry 1 large onion 1 large carrot 2 potatoes 1 half of a cauliflower 2 Tbsp salted butter Vegetable oil Salt Cook the potatoes in salted water until just tender, then cool. Cut into chunks and set aside. 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