Yuzu is a captivating versatile citrus that has been valued in Asian cuisines for centuries. This twist on an Italian condiment employs the yuzu in a fusion-style preparation. The young green yuzu fruit of September has turned a mellow golden yellow. Both the young green and the mature yellow fruits are used in cooking, so we’ve enjoyed fabulous yuzu all through autumn and winter. The rind is very aromatic, the juice is tart. Yuzu adds a striking bright note to vegetables. Its flavors are more complex than lemon – maybe like a combination of grapefruit plus mandarin orange with a hint of sour lime? Pair the zest with pine nuts, garlic, and a pinch of salt – and this gremolata will brighten up any winter roasted vegetable dish!
Roasted Carrots, Parsnips, and Shallots
Garlicky Olives and Gremolata
Carrots, parsnips and shallots are tossed in olive oil, seasoned with thyme, salt and pepper, then roasted at 425°F for about 30 minutes.
While the veggies were roasting I made the gremolata, a mixture of chopped Italian parsley, lemon zest and minced garlic, salt and pepper to taste. Gremolata is the condiment traditionally served with Osso Bucco alla Milanese. The flavor is fresh (parsley), bright (lemon), and intense (raw garlic). A great condiment!
To serve: the roasted vegetables are topped with gremolata and garlic green olives. This excellent recipe was posted by my blogger friend, Marie, the Proud Italian Cook back in October. I am a fan of parsnips, so I added them to the recipe, plus I like the look of white parsnips mixed with the orange carrots. Thanks Marie!
French Green Beans and Yellow Wax Beans
Topped with Zesty Baby Bellas
Mushrooms are sautéed with a little butter and olive oil, then add minced garlic and season with salt and pepper, finish with a splash of white wine, squeeze of lemon juice and fresh thyme.
The mixed beans are steamed then tossed with a little olive oil, salt and pepper. To serve: top with the mushrooms. Garnish with chopped parsley. Do you like the mélange de haricots? I love the colors. Please visit here for another vibrant bean recipe.
Grilled Marinated Mushroom Salad
Gorgonzola, Grape Tomatoes, Pecans
Three Vinegar Syrup
Speaking of mushrooms, I just have to share this salad! The portobello is marinated in Worcestershire sauce, olive oil, rosemary, thyme, garlic, shallots and red wine vinegar. It is then grilled and served over a salad of mixed greens, radicchio, sprouts, grape tomatoes, Gorgonzola and pecans. Drizzled with a 3 vinegar syrup. Scott Lee reduces the 3 vinegars separately, Chinese Blush Vinegar, Balsamic Vinegar, and Seasoned Rice Wine Vinegar then he combines them to dress this salad. You can enjoy this very tasty mushroom salad at my dear friends’ restaurant, Gina Lee’s Bistro in Redondo Beach, California. See ya there!