Ratatouille (Pixar Style) – Confit Byaldi (keto, sugar free, gluten free)
Welcome to keto meals and recipes dot com. Today,
I’ll show you how to make this extremely easy and beautiful-looking ratatouille,
as it was made in the Pixar movie. This recipe is also keto, sugar-free and gluten-free.
The macronutrient ratio is an amazing 8.9 to 1 with 3.4 grams of total carbs,
1.3 grams of dietary fiber from the vegetables,
resulting in only 2.1 grams of net carbs per serving. I should mention when you’re shopping for your
zucchini and eggplant and tomato,
make sure they are the same, or as close to the same, thickness. In other words, the same diameter.
The reason you want the zucchini, eggplant and tomatoes the same thickness is it will be easier to arrange, and will look much better.
To start, I used a mandoline to slice the green and yellow zucchini,
the purple Chinese eggplant, and the Roma tomatoes.
I used the mandoline in order to try to get very thinly sliced, even sections.
Each slice was 1/8 of an inch,
or 3 millimeters in thickness.
If you don’t have a mandoline, this isn’t a problem. Just use the very sharp knife,
but take your time and make thin, even slices.
It just takes a little extra effort, but a beautiful presentation is so easy to achieve.
When you are trimming the ends off of your zucchini and other vegetables,
reserve the trimmed ends, or any slices that are imperfect, and place them into a bowl. You can use these bits for making the sauce.
When you have cut all the medallions you need, well
actually you should cut a few extra in case some of the slices you have made are are too thin or too thick,
to make things easier when you start assembling, arrange and lay the medallions out in neat rows for each ingredient.
This will make the assembly step much easier. Now set these organized medallions aside
so you can make the sauce. In a small saucepan, heat the avocado oil over medium-low heat until
the oil is hot. If you don’t have avocado oil, you can substitute with unsalted butter. Place the chopped celery,
diced red pepper,
roughly chopped garlic,
the chopped onion, the Italian parsley,
which you trimmed off the thick stems, and an equal portion of the yellow and green zucchini. and the Chinese eggplant,
from your set aside pieces. Add the herbes de Provence, the salt and
Toss the ingredients in the pot. Stir and saute until the ingredients seem tender.
Careful not to overcook or burn. You don’t want mush.
You want the onions and the zucchini to look cooked but not browned. When your
stewed vegetables are done, remove from heat. Place your mixed vegetable stew into a blender or bullet-type machine. Sorry,
I don’t have a shot of me adding the extra virgin olive oil to this mixture.
I had to change my battery at this point. Anyway, after you have the vegetables, in oil, in your machine,
puree. It took me about three minutes to achieve a really smooth texture. When you have finished pureeing the mixture,
it will look dark and have a green brown color. Although this color is not the nicest,
don’t worry because it is on the bottom of your pan anyway. So take your pie pan and spread the pureed sauce onto the bottom.
I’d like to use a decorative pie pan because this meal can go from oven to table. Also this time:
Please remember to pre-heat your oven to
180 degrees Celsius or 350 Fahrenheit. Take your prepared vegetable medallions and arrange in the following order:
purple (the Chinese eggplant) red (the plum tomato)
yellow zucchini and green zucchini.
Place the arranged slices by first placing them along the outer part of the pie pan.
When you are placing these vegetables over the sauce, don’t press too hard. Just place them very lightly.
Keep doing this until you’ve completed the circle.
And I would also like to give you a hint here. For best presentation, finish with the same color pattern.
Then repeat, doing the same thing you did for the outer circle, in the middle circle. An interesting background fact
I would like to tell you about is that
ratatouille is a stewed vegetable dish which originated in the Provence region of France.
Actually in Nice. Therefore, ratatouille is sometimes referred to as ratatouille Nicoise.
I was surprised when speaking with some people who thought that ratatouille was created just for the pixar movie of the same name.
Also for the Pixar movie, Brad Lewis asked American celebrity chef Thomas Keller
to create a version of ratatouille he would serve to the world’s most famous food critic.
In completing his assignment, Keller decided he would make the raratouille in a confit byaldi form –
I hope I pronounced that correctly – and fanned the vegetable rounds, accordion style, as I’m showing here.
After you have completed both circles, in the very center, I placed five medallions of my purple eggplant to form a flower petal
arrangement. Then I placed a large slice of tomato right in the center of the purple petals.
Next, I took a slightly larger yellow zucchini and a smaller green zucchini medallion and set them on top of the tomato on a diagonal,
so that the color in the rim of each vegetable would show. Lastly,
I had reserved a very small purple eggplant medallion and placed that as my final topping.
Before placing your pie pan into the preheated oven, cover the pie pan with aluminum foil.
Then bake for 30 minutes. After 30 minutes, remove the aluminum foil and check for tenderness.
Place back in the oven uncovered and bake for five more minutes.
You do this in order to caramelize the tops of the vegetables.
The final texture you’re looking for is that the vegetables are tender, but not mushy.
I know this isn’t a technical explanation,
but the vegetables are somewhat more on the done side than on the al dente side. Although the medallions are soft, they are still firm.
After the extra five minutes, remove the pie pan from the oven, and let it cool for a few minutes before serving.
This is a great anytime side dish, but I like to serve it for special dinners, such as Thanksgiving or Christmas.
Because the flavors of the ratatouille complement a roast turkey very well. I hope you have fun making this and
So, please let me know if you have made this impressive looking, but so very easy,
vegetable side dish. Thank you for watching this video.
See you next time. If you are new to my channel, please consider subscribing. Your support would be greatly appreciated.
The link to the printable recipe, as always, is in the description below.