Qervish with Green Garlic

Add 1 cup of walnuts to a pot with 2 L of cold water

Cover and bring to a boil for 30s

Strain the blanched walnuts, and repeat the process of blanching with 2 L of cold water

Boil for 30s

Strain walnuts and transfer to a pot with 2 L of cold water to finish the process

Boil for 30s

Strain it and the Blanched Walnuts are ready

Add 1 cup of butter to a pot and cook on low heat until frothy

Cook 20m until butter foam becomes grey with specks of brown, stirring often to avoid burning

Remove from heat and cool down 10m

Strain slowly through fine mesh strainer into pot. Discard solids. The Nutty Brown Butter is ready

Add 150 g of brown butter to a small pot on low heat

Add 1½ tbsp of sweet paprika. Stir to incorporate

Add salt to taste and stir to incorporate

Simmer 10m until butter begins to froth. Reserve paprika brown butter

Heat 3 tbsp of butter in a pot on medium heat until frothy

Add 150 g of white corn meal. Mix well to absorb butter evenly

Toast for 20m while stirring often until deep golden and nutty aroma

Season with salt to taste

Add 1½ L of water. Mix well to incorporate

Stir well, cover with a lid and simmer 30m until corn meal swells

Chop the blanched walnuts

Trim and wash 3 stalks of green garlic. Separate green and white ends. Cut white ends into medium size pieces

Thinly slice green ends

Add 2 tbsp of butter to a pan on medium heat

Add green garlic pieces

Season with salt to taste. Pan roast for 5m until golden

Flip pieces and cook briefly on other side

Remove from pan and reserve

Preheat oven broiler to 250 °C

Add sliced green garlic to stewed cornmeal and stir. Cook for 5m until tender

Season with salt to taste

Pour corn meal stew into casserole

Arrange pan roasted green garlic

Add 4 tbsp of chopped walnuts

Transfer casserole to oven. Broil until golden

Remove from oven

Finish with paprika brown butter

Grind black pepper to taste

The Qervish with Green Garlic is ready! Dig in!