Veggie Marsala
Heaps of veggies cooked in a luxuriously rich and creamy sauce made with marsala wine.
Heaps of veggies cooked in a luxuriously rich and creamy sauce made with marsala wine.
- 1 tsp dijon mustard
- 1 tsp sugar
- fresh parsley to serve
- 2 cloves garlic (minced)
- 2 tbsp oil (divided)
- 1/2 tbsp plain flour
- 2 medium aubergines ((eggplants))
- ~ 7 shallots or tiny onions (peeled and halved)
- 200 g (~ 2 cups) small mushrooms (i used small chestnut cut in half
- 1 courgette ((zucchini) cut into chunks)
- 100 ml (scant 1/2 cup) marsala wine
- 250 ml (~ 1 cup) vegetable stock
- ~ 6 cherry tomatoes (halved)
- 1 tbsp creme fraiche ((or double / heavy cream))
- cooked tagliatelle (to serve)
- Carbohydrate 1.60853125 g
- Cholesterol 0 mg
- Fat 27.0718125547787 g
- Fiber 0.119062497466803 g
- Protein 0.31046875 g
- Saturated Fat 3.50273813209275 g
- Serving Size 1 1 people (82g)
- Sodium 305.31625 mg
- Sugar 1.4894687525332 g
- Trans Fat 1.30481437762883 g
- Calories 247 calories
Step-by-step
- Cut the aubergines (eggplants) into chunky dice (~ 2 inches in size). Lay the pieces out on a baking tray, and toss with 1 tbsp oil. Roast at 190°C (Gas Mark 5 / 375°F) for 25-30 minutes, until soft.
- Meanwhile, heat the remaining 1tbsp oil in a large frying pan, and add the halved shallots. Cook over a medium-low heat for a couple of minutes, then add the sugar and cook for a further 5-10 minutes, until the shallots are fairly soft and just beginning to caramelise. Add the mushrooms, courgette (zucchini), and garlic, and cook over a medium heat for a further 5-10 minutes, until all the vegetables are soft. Add the cooked aubergine to the pan.
- Sprinkle the flour over the vegetables, and mix to coat. Add the marsala wine, and turn the heat up a little to bring the liquid to a boil, scraping any crispy bits from the bottom of the pan. Allow it to cook for a few minutes until halved in volume. Add the vegetable stock, mustard, and halved tomatoes, and simmer for a few more minutes.
- Remove the pan from the heat, and add the creme fraiche. Mix well to give a glossy sauce. Serve with tagliatelle.
My Unexpected Culinary Adventure: Veggie Marsala
As a busy working mom, my life often revolves around juggling meetings, school runs, and the endless to-do list. Finding time for elaborate cooking is a luxury I rarely afford myself. But last week, something shifted. A yearning for something beyond the usual quick-and-easy meals, something comforting and flavorful, overtook me. I stumbled upon a recipe for Veggie Marsala, and despite my initial skepticism about spending the time, the description – "luxuriously rich and creamy sauce" – lured me in.
The recipe, thankfully, wasn’t overly complicated. The initial steps involved roasting the aubergines, a task that allowed me to multitask – I prepped the vegetables while catching up on emails and making sure homework was done. The aroma of the roasting aubergines, mingling with the slightly sweet scent of caramelizing shallots, filled the kitchen, creating a warm and inviting atmosphere. There's something incredibly satisfying about the simple act of roasting vegetables; the transformation from firm, unassuming pieces to soft, slightly charred delights is mesmerizing. It's a quiet moment of domestic peace in the middle of the chaos.
As I sautéed the mushrooms, courgette, and garlic, the kitchen transformed into a culinary canvas. The subtle sweetness of the shallots perfectly complemented the earthy mushrooms and the delicate courgette. The addition of Marsala wine brought an unexpected depth of flavor, a rich, slightly nutty undertone that elevated the dish beyond the ordinary. It’s amazing what a simple addition like wine can do to a vegetarian dish, adding richness and complexity without overwhelming other flavors.
The final touch, the creme fraiche, was the perfect finishing note. It created a velvety smooth sauce that clung beautifully to the pasta. The dish was both elegant and satisfying, a far cry from the usual rushed weeknight meals. The whole process, from prep to plating, took about an hour. An hour that felt surprisingly restorative. The simple act of creating something delicious, something that filled my kitchen with warmth and good smells, was a welcome respite from the daily grind.
This Veggie Marsala isn't just a recipe; it's a reminder to slow down, to savor the moments of quiet creation amidst the chaos of life. It's a testament to the fact that even the busiest of schedules can accommodate a little culinary adventure. The result? A dish that tasted as good as it felt to make. I served it with a simple side salad and a glass of chilled white wine, and it felt truly luxurious and satisfying. It's now definitely a recipe I'll be adding to my regular rotation. The aroma alone is enough to make me feel relaxed and happy.
The beauty of this dish is its adaptability. Feel free to experiment with different vegetables – maybe add some bell peppers or spinach – and adjust the seasonings to your liking. The most important ingredient, however, is time. Time to connect with the process, to enjoy the aromas, to appreciate the transformation of simple ingredients into a flavourful masterpiece. A simple supper that is anything but ordinary.
