Chef Akhtar's serving up a lovely and elegant vegetarian entrée to celebrate the best of fall's bounty. Savory mushroom ravioli are served alongside a harvest medley of vegetables including butternut squash, celery root, parsnips, and sweet potatoes, all roasted with cinnamon and brown sugar and topped with a drizzle of balsamic reduction and candied walnuts. Finished with a nutty brown butter-balsamic sauce and sprinkle of pecorino cheese, this dish will delight vegetarians and omnivores alike.
Nutritional facts
Protein
31g
Carbs
80g
Calories
1120
Fat
72g
Ingredients
Candied WalnutsPecorino CheeseMushroom RavioliCelery RootCanola and Olive Oil BlendSweet PotatoesButterButternut SquashParsnipsCinnamonKosher SaltBalsamic Vinegar ReductionLight Brown Sugar
Reviews
3.5
Based on 63 reviews
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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