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Ingredients
(4 servings)
- 8 globe zucchini (50 g)
- 8 mini eggplant (40 g)
- 8 vine tomatoes (50 g)
- 8 spring onions (15 g)
- 10 1/2 ounces mushrooms (300 g)
- 8 3/4 ounces millet (250 g)
- 18 1/2 fluid ounces chicken stock (550 ml)
- 1 small bunch basil
- 1 garlic clove
- 8 segments tomato confit
- freshly ground black pepper
- olive oil
- salt
Instructions
Step 1: Vegetables
Wash and dry the zucchini, eggplant, tomatoes, and spring onions.
Cut the top off each vegetable and set aside. Also set aside the stalks of the onions.
With a small spoon, remove the flesh from all the vegetables and put in a bowl.
Heat a saucepan of salted water and, when it comes to a boil, immerse the emptied vegetables and their tops for 5 minutes. Drain.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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