Professional Documents
Culture Documents
Carrots:
4 Ways
TOP 8
Global Menu
TRENDS
Keeping your
FORE
The recipes are created with
inspiration from many different food
menus trendy
-word
cultures and are well tested recipes for
and inspiring is
professional kitchens. The recipes will
give you a good flavor of how to bring
something that the trends to your menu.
The New
Sharing Mindful
Feel-Good Proteins
Food
73
83
63
Wild
& Pure 92
Flavor 94
Modernized 39 Contrast
Comfort 96
31
09
IRRESISTIBLE
Modern techniques can move humble vegetables
from a side to the main component of the plate,
without compromising on flavors (while reducing your menu cost).
VEG
l l i
experiencing different takes on
r e b e
plant-based dishes through the
ingenuity of chefs.
Carrots 4 Ways
with Mole Chunks
BY René-Noel Schiemer IRRESISTIBLE VEGETABLES / 11 FUTURE MENUS
INGREDIENTS (Serves 10)
1 organic orange • Remove the green carrot tops. Set this aside
for later use.
10 g Knorr Professional Vegetable Stock Powder
• Wash and peel the carrots and cut into thin slices.
Reserve the peel for later use.
200 g sunflower oil • Vacuum seal 100 % and steam at 85C for
approx. 60 minutes.
700 g The Vegetarian Butcher - NoChicken Chunks • Mix the peels and washed greens together.
VEGAN JOGI CREAM • Finely mix or use a mortar and pestle to pound to
an ash like consistency.
300 g Hellmann’s Vegan Mayonnaise
Eric Chua
25 g olive oil
BY 5 g Knorr Aromat Seasoning Powder
GARNISH
10 g coriander cress
• Slowly cook the milk, vanilla with the small parsnip pieces.
1000 g milk
• If the pieces are soft, remove the vanilla beans and blend
2 vanilla beans
milk and parsnips until smooth.
350 g parsnip pieces • Add sugar and let it dissolve.
400 g sugar
• Add cream, pinch of salt and egg yolks, stir with a whisk
until well mixed.
1000 g cream
• Add the lemon peel.
pinch of salt
• Pasteurize the ice cream base.
200 g egg yolk
• Use an ice cream machine to make the ice cream.
lemon peel, as needed
• Spread the ice cream evenly into silicon molds.
300 g milk
• Let the ice cream set.
chocolate for dipping
• Melt dark chocolate and dip the ice creams halfway into the
hazelnut pieces
chocolate.
500 ml full cream milk • Bloom the gelatin sheets in ice water.
500 ml cream • Combine the milk, cream, sugar and parsnip in a saucebot
and bring to a gentle boil to cook the parsnip. If parsnip
90 g white sugar becomes too soft, blend it with the milk and strain.
125 g parsnip pieces • Squeeze out the excess water from the gelatin sheets and
add to the milk/parsnip mixture. Stir well to dissolve the
100 g white chocolate, grated sheets. Add the white chocolates.
400 g Jerusalem artichoke (raw in pieces) • Roast the Jerusalem artichoke pieces at 185°C for
1 can (320 g) condensed coconut milk 20 minutes, or until golden brown and caramelized.
vanilla extract, as needed • Put the condensed coconut milk in a pan, add
100 ml plant-based cream the roasted pieces, and vanilla extract and start
500 g water • Pour mixture into mixer and mix until smooth.
320 g puréed parsnip • Let the mixture cool and set in the fridge for 1 hour.
160 g icing sugar • In a blender mix the mixture until a smooth gel.
EXTRA INGREDIENTS
sorrel, as needed • Cook parsnip pieces in salted water until soft, drain.
hazelnut pieces, as needed • Weigh the cooked parsnip add half of the weight in
BEHIND
THE
2 g or 2 tsp saffron threads • In a bowl, infuse the saffron threads in hot water for at least
10 minutes. Add the eggs and oil to the mix and stir together
12 ml boiling water to combine.
8 pcs whole eggs • In a mixer using the paddle attachment, add the flour to the
bowl & slowly pour in the egg & saffron mixture. Turn the mixer
120 ml olive oil
to 2 or knead until the dough becomes smooth.
880 g flour (plus more for rolling)
• Equally divide dough into 8 pieces. Cover them with a cloth
pinch of salt while rolling out the pasta.
3 whole quince • Peel the quinces, cut in half and remove the seeds.
500 ml ginger ale • Put the quince in a vacuum sealed cooking bag and add the
ginger ale, cocoa beans, peppers, lemon zest, and herbs.
2 cocoa beans
• Seal using the vacuum sealer at its highest setting to
10 g long pepper remove the air. Cook in the combi steam oven
(on steam mode) for 40 minutes.
lemon zest
• Remove from the oven and let it cool down in an ice bath.
sage
• Place the peel in a vacuum bag and add the water to the bag.
PARMESAN WATER
• Seal using the vacuum sealer at its highest setting.
Cook in the combi oven on steam mode at 65° for 2 hours.
200 g roasted parmesan peels
• Open the bag and strain the liquid. Discard the peels.
300 ml mineral water
FINISHING
FINISHING • Blanch the pasta in boiling water.
butter, as needed • While the pasta is cooking, heat a saute pan over
medium heat.
parmesan water
• Add the butter with the sage, then add the cooked pasta
mountain pine oil to the pan.
hazelnut sand • Create hemispheres with the quince and garnish.
syrha and kikuna leaves
BEHIND
THE
The quince can be substituted
with golden apples or pears.
For the garnishes, the pine all
can be replaced with basil or
pistachio oil & the greens with
any cress available in your
local market.
30 ml olive oil • In a saucepan with olive oil, sauté the onion and garlic.
150 g white onions, diced • Add the minced meat. Season with Knorr Professional
Beef Seasoning Powder and add the spices.
20g garlic, minced
• Pour in the Knorr Professional Tomato Pronto and
500 g minced meat Hellmann's Ketchup. Let it simmer for 30 minutes.
10 g Knorr Professional Beef Flavoured Taste and adjust seasoning with a little amount of
sugar if needed.
Powder
2 g all spice
VEGETABLES
1 pc cinnamon stick
• Boil the sweet potato, then peel and dice.
2 pcs bay leaves • Eggplant: Dice, then coat with flour. Fry in
150 g Knorr Professional Tomato Pronto sunflower oil until crisp.
30 g Hellmann's Tomato Ketchup
CHEESE CREAM
sugar, to taste
• Boil the milk cream together with the Maizena and
grated nutmeg. Remove from heat.
VEGETABLES
• Stir in the cheese and blend until smooth.
1 red sweet potato*, large
• Season with salt and pepper. Pour the mixture into
1 eggplant, large a siphon.
flour, as needed
PARMESAN CRISPS
sunflower oil, as needed • Grate mounds of cheese on a Silpat (at 60 g each),
300 g milk
5 g cornstarch
For a more Plant Based
2 g grated nutmeg
dish, use The Vegetarian
200 g graviera cheese, grated (can be Butcher NoMince and a
substituted with gruyere)
vegetable bouillon
80 g parmesan cheese grated
salt, pepper, as needed
*Red sweet potato is a Future 50 Foods hence nutritious and sustainable. Red Indonesian sweet potato
(Cilembu) is not just a culinary delicacy, it is also a valuable source of several essential nutrients.
FILLING FILLING
2kg oyster mushrooms • Toast the oyster mushrooms over a charcoal fire till crispy.
300 g Hellmann's Vegan Mayonnaise • In a bowl, combine Hellmann's Vegan Mayo, olive oil,
60ml olive oil tomato paste, lemon juice, garlic, chili peppers and
150g tomato paste Knorr Professional Far East Seasoning. Taste and adjust
1kg The Vegetarian Butcher No Chicken • Place The Vegetarian Butcher Chicken Chunks on a baking
Chunks, blanched for 20 minutes,
then shredded tray and roast in the oven until golden brown. Combine
tomato relish • Serve with pita bread, tzatziki & tomato relish
LOW-WASTE
Make clever use of ingredients to help reduce
food waste (as well as costs).
THE LOW-
cuisines in the world where
the whole animal or the whole
WASTE HEROES
vegetable is used in a dish because
people need to be resourceful with
the food available. That means
maximizing every piece of an In this section, Chef Joanne
ingredient and not just keeping Limoanco Gendrano shows how
the ‘good or premium cuts.’ This to utilize chickpeas in multiple
positively impacts your profit, too; ways – this helps in both simplifying your
it’s a win-win. inventory and reducing waste.
100 g chickpea flour • Combine all dry ingredients in one bowl and wet in another.
25 g arrowroot or cornstarch • Make sure that the liquid ingredients are at room temperature
5 g shiitake mushroom powder • Whisk wet ingredients into the dry. Let it stand covered for
about an hour.
3g baking powder
• Heat waffle machine to 175°C (depending on the type and
1 g Knorr Professional Vegetable Stock Powder
make of the machine).
5 ml apple cider vinegar
• When the waffle machine is ready, pour enough of the batter*
90 ml aquafaba or chickpea water
to cover the heating surface. Cook until the waffle is crisp.
360 ml water
2-3 ice cubes the chickpeas immediately in the food processor. Add the rest
*Texture of batter is thinner than • Place in a piping bag and chill until ready to use.
the usual waffle batter.
2 g agar agar
MOUTABAL
450 g moutabal
CHICKPEA SPROUTS
TO FINISH
METHOD
2-3 minutes.
used as garnish.
BEHIND
THE
Chickpeas were used three ways:
the chickpea flour was used as a
base for the waffle batter, fresh
chickpeas were blended in the
avocado hummus, and sprouted
chickpeas were used as a garnish to
finish the dish.
25 g gelatin MARSHMALLOW
100 g water • Soak the gelatin in cold water. Peel the orange tomatoes in boiling
water and cut them into quarters (keep the peels and water).
250 g Future 50 Foods orange tomatoes*
• Add the Knorr Professional Vegetable Stock Powder and water.
5 g Knorr Professional Vegetable Stock
Powder Strain through a seive and measure to 250g. Taste and
TOMATO POWDER
• Dry the peels in a low temp oven of 80°C (fan off) for approx.
BEHIND 1 hour or or use a veg dehydrator, until dry and blend into a
THE powder.
Top Ingredients: Wild mushrooms, Edible flowers, Truffle, Seaweed, Wild Berries
Top Techniques: Fresh, Grilling, Marinating, Boiling, Raw
GNOCCHI GNOCCHI
• Divide dough in half. Shape each half into a long thin roll
TOMATO SAUCE about 1.5 cm thickness. With a knife dipped in flour, cut into
50 ml oil bite-size pieces.
150 g onion • Cook gnocchi in a large pan of boiling salted water until they
4 garlic cloves float to the surface then cook for a further 2-3 minutes. Drain
Stock Powder
200 ml cream • Heat oil in a large pan. Add chopped onion and chopped
50 g geraldton wax leaves, finely chopped garlic and cook for 5 minutes.
EXTRA EXTRA
2 kg large green prawns, peeled, deveined, • Season and pan fry the prawns on high heat
tails intact • Oven bake the prosciutto until crispy and crunch it.
200 g beef bacon • Mix all ingredients and heat for serving.
BEHIND
THE
@ufschefs
The saltbush, in dried & flaked form,
was used to season the dough,
adding some savory & herby flavor to
the gnocchi.
Plant-based
Chef Tommi Virranta
Executive Chef - Finland
@tommi_virranta
Wallenbergare
with Mushroom “Duxelles”
BY Tommi Virranta INGREDIENTS (Serves 10) METHOD
WALLENBERGARE
WALLENBERGARE
• Combine the vegetarian minced meat together with
240 g vegan minced meat
the spices and mushroom soup powder in a food processor.
salt, as needed
• Mix until smooth and add plant-based cream little by little while
2 g five spices
mixing at full power. Chill for ten minutes.
2 g porcini mushroom powder
• Shape mince by using a round metal cut-out into 50 g patties.
160 g plant-based cream 31% • Coat patties in panko.
panko for breading, lightly blended • Sear patties golden brown on both sides in hot skillet using
plenty of oil. Finish off by baking them in the oven until the
MUSHROOM SAUCE
• Bake yeast in the oven 130°C for one hour. Let yeast chill at
600 ml heavy cream
room temperature and grind to a powder. Whisk together the
400 ml water
cream, water and Knorr Professional Cream of Mushroom
80 g Knorr Professional Cream of
Soup in a sauce pot and bring to a boil. Season with lemon juice
Mushroom Soup
and yeast.
5 g brown sugar
• Garnish the sauce with ramson oil when serving.
50 ml ramson oil
RAMSON OIL
garlic chives)
50 g spinach
CRUDITÉ SALAD
MUSTARD SEED BRINE
4 carrots (violet) fermented 2 % salt 7 – 10 days
• Put all the brine ingredients in a pot and bring
4 small red onions Pickled 1 – 2 days
to the boil.
• Simmer for 30 minutes.
MUSTARD SEED BRINE • Sieve out the herbs and spices.
FLAVOR
Unexpected combinations of flavors, colors,
and textures that highlight the most talented
chefs’ creativity…
FLAVOR CONTRAST
In Madrid, Chef Javi Estevez of
Restaurante El Lince is the brains
bursts with behind dishes like Duck Rice, Duck
Magret, Chipotle Mayonnaise, and
unexpected, multi- Cheese, Licorice and Beetroot Flan.
While in Shanghai, Ultraviolet serves
sensory dining an immersive culinary experience with
In this
trend
umami bombs – like Salmon Aburi
with Miso-Ponzu Sauce. Dishes
have a playful mix of colors and
textures – crunchy and chewy,
smooth, and creamy. Bitter
and sour foods are making an
impression, with different types Chef Edwin van Gent creates
of citrus fruits like yuzu and his mind-blowing version of
calamansi. This trend assaults the cooking celeriac by combining hints
senses and is truly unforgettable. of Mexican and Japanese flavors.
BEHIND
THE
The ginger was prepared two ways: blended
with apple juice and sushi vinegar then
gelatinized and used as a spice for the mole
sauce where the chocolate was stirred in to
finish.
GINGER GEL • Roast the celeriac in the oven for 1.5 hours at 170°C.
4 g gellan
GINGER GEL
• Cool down and then turn it all into a smooth gel in the
1 g chili flakes
blender.
2 g mole mix
Powder.
MOLE SPICE MIX • Bring to a gentle boil and stir in the chocolate.
55 g Zwolle Stew Spice Mix (Jonnie Boer)
GARNISH • Garnish with the salsify chips and wood sorrel and top
1 g charcoal powder
2 g baking soda
1 g baking powder
2 g salt
1 g pepper
CREAMY MAKDOUS
20 g garlic
Black
5 g French thyme
210 g makdous
BY Eddy Diab
FLAVOR CONTRAST / 55 FUTURE MENUS
INGREDIENTS (Serves 10) METHOD
• Combine all the ingredients. Set aside and let it sit until
375 g langoustine
just before plating.
2 g dill
5 g shallots
TARATOR SAUCE
5 g green onion
• Combine all the ingredients then put the mixture in a
10 g crispy beans - black beans siphon. Set aside until use.
2 g fresh ginger
1g pepper
5 ml olive oil
TARATOR SAUCE
150 ml tahini
1 lemon
5 g garlic paste
1 g cumin
2 g salt
1 g pepper
@chef.eddy.diab
GARNISH
BEHIND
THE
The black beans were
used as base for the
savory falafel macaron
blended with spices.
breadcrumbs.
THAI SPICY WASABI DRESSING “NAM YUM”
• Heat oil in a pan over medium heat. Quickly fry
40 g Knorr Professional Lime Powder
the salmon until golden brown and crispy outside
130 g fish sauce but still rare inside.
90 g white sugar
40 g garlic, peeled
15 g shallot
15 g wasabi paste
5 g garlic, minced
arrange on a plate.
GARNISH
• Spoon the Thai spicy wasabi dressing and drizzle
50 g lemongrass, thinly sliced
shoyu mayonnaise over the plate.
50 g shallots, finely sliced
• Add vegetables and garnish with kaffir lime
30 g Thai bird’s eye chili, thinly sliced
leaves, mint leaves, and the salmon roe.
150 g Japanese cucumber, sliced lengthwise
50 g salmon roe
BEHIND
THE
Health Manager
and beans) was recreated with
pumpkin purée and kale.
20 ml coconut oil • Add onions and garlic and fry them until transparent.
100 g white onions, finely diced • Add the diluted Knorr Professional Vegetable Stock
20 g garlic, finely minced Powder and coconut milk. Boil for 5 minutes.
10 g Knorr Professional Vegetable Stock • Add the Knorr Professional Tomato Powder and Knorr
Powder, diluted in 500ml water
Professional Mashed Potato Flakes. Whisk well to combine.
800 ml coconut milk
• Whisk in the turmeric powder. Add a small amount of
50 g Knorr Professional Tomato Powder
water if needed.
100 g Knorr Professional Mashed
Potato Flakes • Taste and adjust seasoning with salt and pepper
20 g turmeric powder
• Season heart of palm with salt and pepper, grill them
salt and pepper to taste
until golden in coconut oil and reserve.
600 g heart of palm, sliced
• In a skillet, add olive oil and fry the sliced shiitake until
400 g shiitake mushrooms, sliced thick
crispy. Adjust salt & pepper. Reserve.
150 g vinegar Lime Powder and water in a sauce pot. Bring to a boil.
5 g Knorr Professional Lime Powder • In a glass container, arrange the radishes and carrot
1 l water and pour in the hot brine. Let it cool down for a bit
10 g mustard seed before closing the lid. Let it pickle for at least 3 days.
10 g dill seed
PICKLES FAROFA
10 g fresh dill
10 g orange zest
METHOD
PICKLES FAROFA
pepper
@thiasgimenez
4 whole sole, fillet • Fillet the sauce. Season with Knorr Professional Fish Stock
30 g Knorr Professional Fish Stock Powder Powder and Knorr Professional Lime Powder. Let it marinate
500 g coral or red lentils • In a pan, sauté onions, garlic and lentils, in olive oil.
2.5 kg whole sea bass, cleaned • Marinate the fish with olive oil and all mentioned
5 g Knorr Professional Fish Stock Powder ingredients and bake it for 40 minutes at 180°C.
1 g black pepper
2 g thyme, leaves • Mix all ingredients and keep chilled before serving.
100 g Greek yogurt • After mixing the tartar ingredients, add the beetroot juice
5 g garlic, minced
5 ml olive oil
BEETROOT TARTAR
20 g capers, chopped
40 g Dijon mustard
3 g dill, chopped
75 ml beetroot juice
This recipe is not just treat for the eye but is packed full of nutrients - truly bringing the joy of sharing alive.
2 g salt • Mix all ingredients in a bowl and add the zest during mixing
1 g black pepper
GLAZED CARROTS
@chef.sherif.afifi
ZESTY RANCH • Blanch the carrots then glaze with sugar, butter and thyme
100 g buttermilk • Blanch potatoes and mix with butter and stock powder and
5 g onion powder
GLAZED CARROTS
GARNISH
500 g carrots
• Arrange all the components on a wood plank.
50 g sugar
• Add lime wedges, pickled olives, butter-roasted garlic, celery,
50 g butter
spring onions, sunflower seeds, and cherry tomatoes.
1 sprig of thyme
50 g butter
3 g thyme leaves
TAFELSPITZ TAFELSPITZ
2,5 kg picanha (fat layer kept on)* • Place the meat in cold water than bring it to the boil. Pour
500 g bone marrow off the first batch of water, then rinse with hot water and
300 g yellow carrots • Place the meat with the bone marrow in cold water along
300 g celery root with the Knorr Professional Beef Stock Powder, onions and
60 g Knorr Professional Beef Stock Powder leeks. The whole cut should be slightly covered with liquid.
200 g white onions Bring the water to a boil, then turn it down to simmer.
100 g parsley root • Peel and julienne 200 g each from the carrots, yellow
20 g fresh parsley carrots and celery root. Set them aside and blanch them
salt, whole black peppercorns, bay leaf • After about 1.5 hours add the rest of the root vegetables,
herbs and spices and let it cook slowly for another hour.
Tafelspitz
100 g butter, melted
• Mix the flour with baking powder, salt, sugar and combine
400 g coarse wheat flour
it with mashed potato base.
12 g baking powder
• Shape quenelles from the dough and deep fry them at
with Potato
salt, sugar, as needed
170°C until golden brown.
Donuts *Use leaner cuts of meats to cater for your health conscious diners.
• Melt the butter, sweat the garlic, then add the spinach purée.
100 g butter
• Mix in the double cream and gently simmer it for 5 minutes. @chef_andras_chefmanship
20 g garlic, finely minced
• Season it with salt and nutmeg.
400 g spinach purée
• Turn off the heat, set aside, then whisk in the potato flakes.
600 ml double cream
After 2 minutes whisk it again.
pinch of salt
• Fill the creamy spinach into an IsI Thermo Whip, and charge
pinch of nutmeg
it with 2 capsules.
35 g Knorr Professional Mashed Potato Flakes
10 g Knorr Professional Beef Stock Powder, • Bring the diluted Knorr Professional Beef Stock Powder to
diluted in 500 ml water a boil. Add the lemon juice and add the horseradish
10 ml lemon juice • Peel the apples and finely grate into the seasoned soup,
50 g horseradish, freshly grated add the apple sauce and mix well.
10 ml lemon juice • Cut off the crust of the rolls and soak them in milk until they
50 g chives
8 hard-boiled eggs
BEHIND
THE
Knorr Professional Mashed Potato Flakes
were use as a base for the doughnuts.
The seasoned mixture was shaped into
quennelles then deepfried
MINDFUL
This trend is about diversifying to
include different sources of protein.
YEASTED SUNCHOKE AND SUNFLOWER PURÉE YEASTED SUNCHOKE AND SUNFLOWER PURÉE
700 g Jerusalem artichokes, peeled and cut • Put the artichokes, sunflower seeds, and chickpeas in a
into ½-inch chunks medium saucepan and cover with cold water by 1 inch.
130 g sunflower seeds toasted • Season with salt and bring to a boil.
160 g chickpeas • Lower the heat and simmer until the artichokes are tender,
• Pour the hot brine over the beets in the jars, quart
containers
130 g all-purpose flour • Combine all dry ingredients in a mixing bowl except the
175 g butter
• While butter is still hot, stream into paste and mix until fully @chefbrandonc
emulsified.
25 g dark brown sugar
• Fold in shredded carrots and scallions. Let batter fully set
25 g honey
overnight.
78 g sugar
• Pipe into prepared madeleine molds and sprinkle puffed
218 g eggs, beaten
quinoa to cover batter.
20 g scallion, chopped
• Bake at 190°C for approx. 4 minutes or until done.
52 g carrot, small shred
*Future 50 Foods: Teff adapts to environments from drought-stressed to waterlogged soil and delivers a good source of minerals.
BEHIND
THE
The Jerusalem artichokes were boiled
with sunflower seeds and chickpeas,
and then passed through a fine sieve
to create a purée, seasoned, then
finished with beurre noisette.
25 g sugar • Place the sugar, water, kombu, and Marmite into a pan and
50 g Marmite • Leave the ingredients to steep in the pan and chill overnight
to infuse.
3 l marmite dashi
MISO BROTH
200 g miso paste
• Bring to a gentle simmer and whisk in the miso paste.
50 ml non-alcoholic mirin
• Season with non-alcoholic mirin to taste.
TO SERVE
TO SERVE
150 g carrots (peeled)
• Finely slice the carrots, radish, and spring onions.
60 g radish
• Cut the enoki mushrooms into quarters using the core to
60 g spring onions keep them bunched together.
600 g enoki mushrooms • Trim and cut the pak choi.
250 g pak choi • Slice the tofu into rectangles then pan fry until golden on
750 g udon noodles (cooked) • Place the udon noodles in the base of the dish, then
• Add on the hot broth then top with the pan fired tofu and
togarashi seasoning.
Chef Philip Li
Executive Chef - People’s Republic of China
Wechat ID: PhilipLiTong
4 g hot chili powder • Pour in the diluted cornstarch to thicken the sauce.
400 ml water The sauce should be thick enough to coat the tofu.
10 g Knorr Professional Chicken Stock Powder • Transfer into a bowl and finally drizzle with Sichuan pepper
5ml dark soy sauce oil, Sichuan pepper powder and chopped garlic sprouts.
4 g sugar
*Tofu and the mince are prepared from soy, which is a Future 50 Foods - a healthy and sustainable plant-based protein source.
ingredients
C
F E
visit
I Knorr Professional Condiment for Pork L
M
For more J Le Goût Cream Soup Base
info
K Knorr Professional Beef Broth Granules
UFS.COM
P
N
L Knorr Professional Chicken Flavour Bouillon Powder
-ED TO
Macaron with Tomato Marshmallows
Creamy Makdous by Ronald van der Laars
by Eddy Diab
Lentils
Unilever has a strong in Low Temperature
commitment to Cooked Sole with Goji
sustainability. In the Sesame seeds Berries & Lentil Risotto
recipes of this report you in Charred Brussels by Vincent Wattelamne
will find many ingredients Sprouts with Smoky
that belong to the Future Gochujang Glaze by Eric Chua
50 Foods (F50F) list.
Future 50 Foods Teff
Future 50 Foods is a list of
is the result of a in Savory Teff
ingredients that, from a
collaboration of Madeleine
global perspective, should
health & nutrition with Yeasted
be cooked and eaten more Quinoa
specialists, WWF Sunchoke
often because they are
experts and Knorr, & Sunflower
more sustainable than
that can help chefs Purée
the most commonly eaten Sweet potato
create dishes with by Brandon Collins
foods. That is because those in Dropped Moussaka
ingredients with are
50 ingredients are more by Katerina Menti
more diverse and
biodiverse, they require less
more plant based.
resources to grow, they are
Spinach Spinach
more nutritious or they have
Click on the link in Tafelspitz with Potato in Plant-based
unique taste and texture
below for the full Donuts by Andras Horvath Wallenbergare with
that add novelty to the
list of Future 50 Parsley root Mushroom “Duxelles”
recipes.
Foods and more by Tommi Virranta
information:
F50F List
Chinese cabbage
Enoki mushrooms
in the recipe Miso Udon Noodles with
Marmite Dashi & Tofu by Alex Hall
UFS INGREDIENTS / 95 FUTURE MENUS
1 Irresistible Vegetables 09 5 Flavor Contrast 57
INGREDIENTS
Pg 10 Pg 14 Pg 16 Pg 58 Pg 62 Pg 66
IN
> Chickpeas 32
> Cauliflower 38
2 Modernized Comfort Food 21 6 Feel-Good Food 71
> Finger carrots 10
-dex
> Parsnips 16
> Potatoes 86
> Saltbush 44
> Lentils 78
4 Wild & Pure 43 8 Mindful Proteins 95
> Nettles 48