40 lines
1.6 KiB
TeX
40 lines
1.6 KiB
TeX
\recipe[Submitted by Boquila]{Sautéed Mandragora}[This traditional dish has its roots deep within the jungles of Elshimo, where the elusive Mandragora thrives. As the Viera departed these lands, they sought to recreate the dish using eggplant, with moderate success. However, during times when the Mandragora population grew too large and unruly, posing a threat by attracting predators from deeper in the jungle, the village guardians would be tasked with culling about one-third of the population. These culled creatures were brought back, counted, and prepared by the village cooks to be shared amongst all.]
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\serves{6-8}
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\preptime{\cutext{15}{min}}
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\cooktime{\cutext{10}{min}}
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\begin{step}
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Fresh Mandragora (or substitute with eggplant)
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\method
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Keeping the skin on, wash the body of the Mandragora thoroughly.
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Slice the body into your preferred shape: \cutext{1/4}{in} discs, \cutext{1/2}{in} strips, or \cutext{1/2}{in} cubes.
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\end{step}
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\begin{step}
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Salt
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Pepper
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Garlic powder
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\method
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Sprinkle the slices with salt, pepper, and garlic powder to taste.
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\end{step}
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\begin{step}
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Olive oil
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\method
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In a large skillet, heat oil over medium heat.
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Add the Mandragora pieces in a single layer, working in batches to avoid overcrowding.
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Sauté the Mandragora on both sides until they become soft, tender, and caramelized.
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Once cooked, remove from heat.
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\end{step}
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\begin{step}
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Lemon (optional)
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Fresh parsley (optional)
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Cheese, basil, onion, olive, tomato, and goat cheese (optional for variation)
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\method
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Finish with a squeeze of fresh lemon juice or a sprinkle of parsley for added flavor.
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\end{step} |