Preparation time: 1 hr

Ingredients

Serves 4

  • 2 Carrots
  • 200g broad beans
  • 200g peas
  • 200g green beans
  • 2000g sugar snap peas
  • 1 head of broccoli
  • ½ cauliflower
  • 24 asparagus stalks (12 each green & white)
  • Fresh tarragon
  • Fresh ginger
  • Rock salt
  • Fleur de sel and freshly ground pepper
  • Olive oil
  • Chervil to garnish

Preparing the vegetables – Peel the vegetables and separate the cauliflower and broccoli into small stems. Cut the carrots into batons. Cook the vegetables separately in a pan of salted, boiling water until tender. Set aside in each case and leave to cool.

Seasoning – Peel and finely slice the ginger, and finely chop the tarragon. Transfer the cooked vegetables to a frying pan and toss in olive oil together with the ginger.

To serve – Place the vegetables in a large serving dish, sprinkle with fleur de sel and freshly milled pepper, a drizzle of olive oil and garnish with chopped chervil.

Top Tips from the Chef

The vegetables can be served cold with some soy sauce and roasted sesame seeds.

FOOD AND WINE PAIRING
for this recipe
Dourthe N°1
Dourthe N°1
Bordeaux Blanc

This dish will perfectly fit Dourthe N°1, Bordeaux Blanc, which citrus  and exotic fruits aromas as well as liveliness, will perfectly ally to the mixed flavours and the vegetables freshness.

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