Of the nasturtium tuberous, but what is it we get out there ?!!! So if you don’t know this little wonder, it will be necessary to quickly remedy it because the capucine tubéreuse is a tuber (as its name indicates) which is little known, and yet-hyper-delicious. I made his acquaintance by chance at my local grocery store organic, and I thought it would be perfect cooked simply with rice thai fragrant bull, winged. I have therefore taken up the challenge proposed by the brand to create a flat blue monochrome (but you can imagine how easy it is to find ingredients blue !!!). And I can tell you that the association of the nasturtium tuberous with a small sauce tangy with blueberry and blackberry, with rice, makes this dish a dish full of flavours and delicacy.

So, if you want to change it a little, I invite you to discover this vegetable full of future ! And a special thank you to beautiful-mom who brought me back these lovely berries of junipers in the wild.

I also note that this is the third post of the year and that I have not yet taken the time and mostly forgotten to wish you a beautiful and happy year, a year which I hope will be full of surprises, emotions and projects for all of you, go, I send you kisses !

Nasturtium tuberous and rice juniper berries {gluten-free}

For 2 people Save Print Ingredients

  • 300 g nasturtium tuberous
  • 200 g of blueberries and blackberries mixed together
  • 1 shallot
  • 7 cl of dry white wine
  • 20 g + 30 g butter
  • 120 g of thai rice (here the Bangkok bull winged)
  • 6 juniper berries
  • Salt and pepper



  • Wash and cut in two in the length capucines tubers and put them to cook in a pan over low heat with 20 g of butter, 1 pinch of salt and 5 cl of water and cover for 20-25 minutes.
  • During this time cook the rice with juniper berries and a pinch of salt, add the water to the height of a phalanx above the rice. Cook on high heat, and then as soon as holes are formed on the surface turn the heat down, cover and leave to cook for 5 more minutes until the rice have absorbed all the water.
  • Prepare the sauce, to do this, melt a shallot finely in the butter for 5 to 7 minutes, then add the blueberries and blackberries. Sauté 2 minutes, then deglaze with the white wine. Mix the preparation thinly, then return to heat. Once the sauce is warm add 30 g of butter in pieces out of the fire in order to create an emulsion and season.
  • Use the nasturtium tuberous with the sauce, serve with rice.


Written by Doc

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