Recept met kurkuma wortel / kurkumawurzel


For 10 people

Avocado cream

  • 1 piece of ripe avocado
  • Juice of 1 lemon
  • 20 g chicken stock
  • 20 g extra virgin olive oil
  • Pepper
  • Salt

Sweet and sour marinade

  • 0.5 l organic vinegar
  • 1 l water
  • 1 kg sugar
  • 2 stalks of lemon grass
  • 10 peppercorns
  • 3 cloves
  • 2.5 cinnamon sticks
  • 1/2 clove Garlic

Blue Pepe leafyogurt sorbet

  • 300 g yogurt
  • 110 g caster sugar
  • 20 g lime juice
  • 15 g Blue pepe leaves


  • 400 g white wine
  • 100 g sugar
  • 13 g turmeric powder
  • 5 g freshly grated turmeric root
  • 6 g mustard powder
  • 50 g flour
  • 70 g white wine vinegar
  • 100 g haricot verts
  • 1 red Bell pepper
  • 100 g cauliflower florets
  • 100 g Romanesco florets
  • 80 g cocktail onions
  • Juice of 1 lime
  • 5 g fresh ginger


  • 200 g tuna
  • olive oil
  • pepper
  • Salt


Turmeric root, romanesco and home-made piccalilli

Sous Chef Maurice Sijbers and chef’s apprentice Loïs Suylen of restaurant Kasteeltje Hattem in Roermond have been inspired by the contents of the March Inspiration Box. They combined the various vegetables, like the turmeric root, bleu pepe leaves and romanesco, with tuna. A tasty and colorful recipe.

Have fun with the preparation and above all, have fun serving this to your guests.


Avocado cream

  • Place all the ingredients in the blender and blend into a nice and smooth cream.
  • Push the cream through a fine sieve
  • Season to taste with salt and pepper

Sweet and sour marinade (for the Romanesco)

  • Heat all ingredients in a pan
  • Once its cooking, remove from heat and let it cool down
  • Pour the cold sweet and sour marinade on the raw Romanesco (less discoloration of the Romanesco) and let it marinade for at least 24 hours, raw.

Blue Pepe leaf yogurt sorbet

  • Place all ingredients in the blender and mix into a homogeneous mass
  • Immediately place the ice mass in the ice cream maker.


  • Pickle vegetables at least 24 hours with enough coarse sea salt
  • After pickling, rinse vegetables with cold water.
  • Mix 200 grams of white wine with the turmeric powder, fresh turmeric, flour and mustard powder, into a paste
  • Pour the other 200 grams of white wine, sugar and white wine vinegar into a sauce pan and heat up
  • Once the mass is warm, add the turmeric mixture and cook thoroughly, so that the piccalilli won’t have a floury taste
  • When the mass is ready, add the vegetables and refrigerate.


  • Cut the tuna into pieces of 10 grams
  • Marinate raw with olive oil, salt and pepper
  • 2 pieces of tuna per plate.