You could say it’s an empty fridge, the idea is to make a stuffing that I can use for savory dishes.
As it can be accompanied by fish, meat or simply with pasta or bread to make it a vegetarian meal.
It’s easy, fast and economical. You can add other vegetables of your choice, for us it was a treat.
This stuffing is ideal for the month of Ramadan to make bricks, boureks, slippers, pizzas, rolls, pies etc…
230g sliced mushrooms
2 fine grated carrots
1 small can of corn 140 g
3 cloves of garlic
1 medium onion
1 piece of fresh ginger
1 tbsp salt
1 tsp Cumin
1 tsp Turmeric
1/2 bunch of fresh parsley
1- Grate the carrots, onion, garlic, ginger and zest the lemon.
2- Pour a drizzle of oil in a frying pan, add the vegetables and the grated condiments, fry until the onion becomes translucent and the carrot softened.
3- Add the mushrooms and corn, the chopped parsley and mix. Season with salt and pepper and add the turmeric and cumin and cook for 1 to 15 minutes.
4- This stuffing can be served hot, warm and even cold. Also in verrines for an aperitif.