Seasonal vegetables, gently cooked to highlight natural sweetness.
Serves 2
Ingredients:
- 600 g – Assorted farm vegetables (see sub-recipe for each season)
- Vegetable Broth (see sub-recipe)
Speciality Items:
- Food Scale Need it? Click here to start cooking
- Fine Mesh Strainer Need it? Click here to start cooking
- Edible Flowers Need it? Click here to start cooking
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Steps:
- Plate vegetables in natural arrangement; drizzle with broth.
Vegetable Broth
Ingredients:
- 20 g – Carrot tops
- 30 g – Leek greens
- 500 mL – Water
Steps:
- Combine all ingredients and simmer 1 hour; strain.
Spring Vegetables
Ingredients:
- 120 g – Baby Carrots (mixed colors if possible)
- 80 g – Baby beets (gold and chioggia (pink and white))
- 60 g – Peas
- 60 g – Fava beans
- 80 g – Baby turnips
- 120 g – Asparagus
- 30 g – Sorrel Leaves
- 15 g – Edible Flowers
- 30 g – Tarragon
Steps:
- Toss baby carrots with oil and salt. Roast 20 minutes at 350°F (180°C).
- Roast beets 40 minutes at 375°F (190°C). Peel after roasting.
- Boil water. Drop peas in water for 20 seconds. Remove and put in ice bath. Dry before serving.
- Boil water. Drop fava beans in water for 30 seconds. Peel skins. Serve warm or chilled.
- Simmer turnips in butter and water for 10 minutes.
- Steam asparagus for 5-8 minutes.
- Leave sorrel leaves, edible flowers, and tarragon raw.
Summer Vegetables
Ingredients:
- 150 g – Baby Zucchini & Blossoms
- 100 g – Baby Pattypan Squash
- 80 g – Haricots Verts
- 80 g – Heirloom Tomatoes
- 60 g – Corn kernels
- 60 g – Fennel bulbs
- 15 g – Basil
- 15 g – Chervil
- 20 g – Edible Flowers
- 20 g – Nasturtium Leaves
Steps:
- Grill zucchini 1 minute per side.
- Roast pattypan squash 15 minutes at 375°F (190°C).
- Boil salted water. Drop haricots verts in water for 20 seconds. Remove and put in ice bath.
- Shave raw fennel bulbs.
- Leave all other ingredients raw.
Autumn Vegetables
Ingredients:
- 120 g – Heirloom Carrots
- 120 g – Golden and Red Beets
- 80 g – Baby leeks
- 80 g – Celeriac
- 60 g – Kohlrabi
- 60 g – Fennel
- 50 g – Rainbow Chard
- 15 g – Tarragon
- 15 g – Thyme
Steps:
- Roast carrots 30 minutes at 350°F (180°C).
- Roast beets 45-50 minutes at 375°F (190°C).
- Bring vegetable stock to a simmer. Add leeks and cover for 15 min.
- Sear fennel, 60 seconds each side.
- Heat olive oil over medium heat. Add chard and wilt for 2 minutes.
- Leave all other ingredients raw.
Winter Vegetables
Ingredients:
- 120 g – Jerusalem artichokes
- 100 g – Winter turnips
- 80 g – Pearl Onions
- 80 g – Cabbage hearts
- 80 g – Salsify
- 80 g – Carrots
- 40 g – Kale micro-shoots
- 10 g – Parsley
- 10 g – Chives
Steps:
- Roast artichokes 30 minutes at 375°F (190°C).
- Simmer turnips in butter and water for 15 minutes.
- Roast pearl onions and carrots for 30 minutes at 350°F (180°C).
- Melt butter in a hot pan and wilt cabbage hearts for 2 minutes.
- Simmer vegetable stock and add salsify for 10 minutes.
- Leave all other ingredients raw.
More Info
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