Buckwheat crepe with root vegetable ratatouille

April 22, 2013 10:48:37 AM PDT
Nick Lacasse, executive chef, Pure Kitchen Catering in Chicago, uses locally-sourced products.

(makes 3 servings)

  • 6 Buckwheat crepes
  • 1 fennel bulb
  • 1 vidalia onion
  • 2 bell peppers
  • 2 zucchinis, small
  • 2 nice ripe tomatoes
  • 1 celery root
  • 3 cloves garlic
  • 3 sprigs thyme
  • pinch chili flake
  • 3 T extra virgin olive oil
  • 6 sprigs basil

Method:

Large dice all of the vegetables except the tomato, and place into large hot pan with 3 T olive oil, pinch of salt. Once slightly translucent and softened, drop heat to medium low, continue cooking for 20 minutes, adding the thyme, and chili flakes.

Cut the tomatoes in half from top to bottom, season with salt, pepper and olive oil. Place tomatoes cut side down onto a paper lined baking sheet and roast at 400 for 10 minutes, until skin blisters and can be pulled away easily. Once skin is all removed, dice the tomato, and add to the vegetables, adding any additional tomato juice from cutting board or roasting pan. Continue cooking tomatoes with vegetables until desired consistency, should be thick and chunky but not dry. Chop and fold in fresh basil.

Spoon ratatouille onto warmed crepes, roll, and serve. This goes great with some bitter greens such as arugula, and a sunny side egg.


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