Asparagus + Caramelized Onion Socca á la Sarah B

Posted by: on Jun 11, 2016 | 15 Comments

Asparagus + Caramelized Onion Socca á la Sarah B @ www.Earthsprout.com

”Oh, damn girl I’m so sorry! They are all bookmarked to giveaways and stuff! And to my mom!” She said, when I asked if I could buy one of the hot-off-the-presses ‘My New Roots’ books that I knew had arrived just the other day. I was stuffing things into my green backpack while texting to Sarah about train details. Sure, a bit bummed that I had to wait another couple of weeks before I could have one of her books at home but mostly excited for our awaiting 24 hours of total us-ness. We were planning to celebrate her book release, my birthday, AND being together alone for the first time since our little boys came earthside. 

Even though this is now one year ago I still remember the silly emoji-loaded texts shooting like rockets back and forth as the weekend approached. We. Were. Psyched. I finally arrived to our regular ‘totally-blissing-over-here-wear-earplugs-please-wohoooos’s’ and Sarah had of course wrapped one of her books as my birthday gift. With recycled paper & feathers cuz that’s how we roll. And, and.. a complete love-letter written on the inside of the hard cover. 

Even though the messily (you know it, Sarah ;) handwritten letter is something I treasure every time I open my book, ‘My New Roots – inspired plant-based recipes for every season’, is in itself a love letter to both the earth and to everyone lucky enough to have a copy. If you don’t have it in your kitchen yet, you know what to do.

Asparagus + Caramelized Onion Socca á la Sarah B @ www.Earthsprout.comAsparagus + Caramelized Onion Socca á la Sarah B @ www.Earthsprout.com Asparagus + Caramelized Onion Socca á la Sarah B @ www.Earthsprout.com

I know I’m very late to the party, sharing this recipe here but book or no book I’m always applauding Sarah’s creativity. I stand in awe of all the incredibly hard work and long hours she has and continues to put into this My New Roots. Just by flickering through the pages of this book for a few moments you can tell it’s is one of the most real cookbooks out there. Not just because of the insanely tasty recipes but also because of the humorous and heart centered writing, the stunning photos, and details like the moon over the recipes that require overnight waiting.

I have been fortunate enough to have witnessed this incredibly beautiful, top-quality cookbook evolve over the last years. The tiny sprouting ideas and the big tough decisions. Hey, you can even see my hands holding Borlotti beans in my garden on one page (sort of makes me a cookbook star too, yes?).. We’ve discussed ideas and ingredients (Grain Free Hemp Tabbouleh, Raw Chocolate Night Sky). Tried recipes brought over to Sweden (Coconut Bacon, Fava Bean Sweat Pea & Tarragon Soup). Nibbled on treats from recipe developing as I went over to hers (Sunflower Seed Tuna, Life Changing Loaf of Bread). I know how she had to wait for the exact right sunlight to take certain picture on the dock by her summer house

(Rooibos Ginger Sun Tea) and I’ve heard funny background stories (Ginger-Rosemary Roasted Grapefruit w Macadamia Nut Cream & Rawkin’ Funky Monkey Ice Cream). Just by reading this lineup of recipes you’ll know how rad this cookbook is. And then I haven’t even mentioned how Sarah divided the recipes into 5 different seasons. Yes, five. It’s all very genius.

Sarah is one of the brightest shining lights in my life. She is a worldwide source of inspiration and she is a (very hardworking) kitchen magician. My New Roots continues to change the cooking game and My New Roots the book brings it all to your very own hands.

Asparagus + Caramelized Onion Socca á la Sarah B @ www.Earthsprout.comAsparagus + Caramelized Onion Socca á la Sarah B @ www.Earthsprout.com Asparagus + Caramelized Onion Socca á la Sarah B @ www.Earthsprout.com

Grilled Asparagus Socca w Caramelized Onions & Ramps 

Slightly adapted from plant based cookbook My New Roots’ by Sarah Britton. 

I love Socca and the first time I made it I used an old recipe from the My New Roots site. When deciding which recipe from the book to share here, this one was a given. Even if I should by now hang out in the ’Early Summer’ chapter and not ’Spring’. But! You can harvest asparagus until midsummer so we’re in the clear for a little while longer. And the socca can obviously be made year-round and topped with whatever the season has to offer.

For the Socca (makes 4 rather thin crepes)
1 cup chickpea flour
1/4 tsp fine sea salt
1/2 tsp freshly cracked black pepper
1 1/4 cup warm water
3 tbsp ghee or melted coconut oil, plus more for cooking the crepes

1. Add all ingredients to a large bowl and whisk until there are no chickpea flour lumps. Let sit covered for at least 30 minutes. I personally love preparing this base in the morning (or even night before) we’re having socca for dinner. It’s the best fast food that way!

2. In a large skillet, melt some ghee or coconut oil over high heat. When oil is hot, pour a quarter of the batter into the pan and tilt until bottom is covered. Let socca cook for about 5 minutes (it will form bubbles and have turned from shiny to opaque). Flip the socca and cook for about two minutes on the other side too. 

3. Remove socca from pan and cover with tea towel until ready to serve. Continue process with remaining batter.

For the caramelized onion + asparagus topping
4 medium onions

A few knobs ghee or coconut oil
1/4 tsp fine sea salt
2 tsp balsamic vinegar
2 bunches asparagus (use both green/white/purple if you can find!)
4 socca’s (see recipe above)
2 handful fresh herbs (I used ramps but Sarah suggests dill)
Crumbled plant- or dairy based cheese for topping (optional but delicious)
Freshly cracked black pepper to serve
A sprinkle of flaky sea salt to serve

1. Slice onions into thin rounds. Heat ghee or coconut oil in large skillet, add onions and a few pinches of salt and stil to coat. Cook over medium-high heat stirring occasionally. When the pan becomes too dry, add a little of the balsamic vinegar. Cook until the onions are golden and caramelized, 20-25 minutes or longer if needed. Transfer cooked onions to a bowl.

2. Snap off the hard bottoms of the asparagus stalks. If using white asparagus, peel if the stalks are thicker than your finger. Rub all asparagus stalks with a little melted ghee or coconut oil.

3. Preheat a grill, grill pan or cast iron skillet until hot

4. Cook asparagus until slightly charred but still with some crunch in them.

5. To assemble, put a socca on each plate, cover with a quarter of the onions, a few asparagus spears, a generous sprinkling of ramps (or dill! or both!), and top with some cheese if desired. Serve warm. Enjoy!

Asparagus + Caramelized Onion Socca á la Sarah B @ www.Earthsprout.com

..and there are my hands! Haha, told you – total cookbook rockstar ;)

Have a gorgeous weekend my friends and I hope you get around to making this awesome meal. Sarah claims caramelized onions just may save the world, so I’m confident it would at least make your dinner approximately 200% more amazing then it would be without this Socca.

See you on Instagram! Share away: #earthsprout @elenoreearth

 

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15 Comments

  1. valentina | sweet kabocha
    11 juni, 2016

    I love Sarah and I love socca! i’m not buying a lot of cookbooks since I’m living in 2 houses 10.000 km far from each other and I still don’t know where we’ll put down roots, but her one seems awesome ^_^

    Reply
    • ElenoreEarth
      11 juni, 2016

      Ah Darling! Well, I have a pretty good feeling your kitchen creating is rather top notch even without Sarahs book :) AND I can’t waiiiit to see yours! (perhaps one day in english?) Anyway, it’s really exciting!

      Reply
  2. Amy | The Whole Food Rainbow
    11 juni, 2016

    You’ve totally sold me on Sarah’s book and brought a tear to my eye with your sweetest friendship, you really are lucky to have each other it’s so lovely. Sister-hood is a beautiful thing! <3

    Reply
    • ElenoreEarth
      18 juni, 2016

      Hey Amy! It really is the most beautiful thing. This foodiesphere brings a lot of magic for sure. You for example! Have gorgeous weekend, sister!

      Reply
  3. Sophie
    11 juni, 2016

    Ah, this is beautiful! What a special friendship you two have – two totally bad ass creative babes, dream team! Gorgeous pics of such a yummy dish, Elenore. Every time I flip through the book now, I’m going to me like ”those are Elenore’s hands!” <3

    Reply
    • ElenoreEarth
      18 juni, 2016

      Oh Sophie! You goddess you! How I wish to meet you one day soon! Haha, yes, I’ll wave at you ;) Hugs!

      Reply
  4. alwayshungry
    14 juni, 2016

    Ahhh yes! Sarah is so much fun to read! Her cookbook is up there on my shelf right next to Amy Chaplin’s and Ottolenghi’s. I can say she, and you who I discovered through her, changed my life. I was ill and bed ridden when I ”met” you guys and it’s been a fun ride ever since! I truly love the friendliness and enthusiasm that transpires through each post. …And I love Socca…you’re not to late to the party if you come with socca all will be forgiven! ;)

    Reply
    • ElenoreEarth
      18 juni, 2016

      Hi Sarah! It sounds like you have the top three there for sure! I don’t have Ottolenghi’s yet but Amy’s book is one heck of a bible to say the least! I’m so happy to hear that you’re living the good life, sister! Have a beautiful wknd and thanks for stopping by :)

      Reply
  5. Sarah B
    16 juni, 2016

    Okay, I’m crying. Thanks ;)

    My sweet food angel, how is the universe so kind that we exist in the same time-space reality in this moment TOGETHER?! All I know is that it was meant to be, and every second I am with you (and just think of you) my heart swells with gratitude and joy. I love you so much.

    Thank you for your incredibly generous words, and reminding me how lucky I was that you wanted to be on this journey with me! Because you listened more than you were required to, held my hand, gave advice, and shared the inspiration. You ARE a part of this book (beyond just your cookbook-star hands ;) And I am so grateful for all of that energy.

    Can’t wait to pay you back someday soon ;)

    I love you forever.

    xo,
    Sar

    Reply
    • ElenoreEarth
      18 juni, 2016

      I love you forever my honey! ..and so soon we have an entire weekend together! Whaaaa! Love Explosions!

      Reply
  6. anna
    17 juni, 2016

    Underbart <3

    Reply
    • ElenoreEarth
      18 juni, 2016

      Vilken FANTASTISK hemsida du har Anna! Vilka skapelser! Underbart!

      Reply
  7. Jessie Snyder | Faring Well
    22 juni, 2016

    Elenore! Here I am now, returning your sweet notion of commenting on my blog – because I too have been following you for such a long time and yet never left a note!? Shame on me too! I am in absolute awe of everything you do, and am right there with you on the praises of this cookbook. Sarah is a straight up magician (and so are you girl!) and her cookbook is one of my favorites of all time. It was so sweet reading about your relationship with her here, you two are some mega talented mamas! I hope you are having a gorgeous week, and thank you for being such a ray of sunshine <3 XO

    Reply
  8. anna
    26 juni, 2016

    Åh Sarah verkar vara så härlig person. Såg henne på Ted. Såklart att ni två är vänner! Det kan man just tänka sig :)

    Reply
  9. Eva Kosmas Flores
    30 juni, 2016

    Loved hearing about your guys’ friendship <3 And this recipe sounds incredible!! I love Sarah's blog, so many inspiring seasonal recipes to put all the garden veggies to use :)

    Reply

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