Fresh Glazed Vegetables with Black Truffle
- 12 turnips, with tops
- 12 baby green “pitchoun” asparagus
- 9 ounces peas (250 g) in the pod, or 3 1/2 ounces (100 g) peas, shelled
- 4 small purple artichokes
- 4 zucchini, with blossoms
- 3 1/2 ounces green beans (100 g)
- 1 pound baby broad beans, or 3 1/2 ounces (100 g) beans, shelled (500 g)
- 12 carrots, with tops
- 12 baby leeks
- 12 scallions
- 2 cups light chicken stock (50 cl)
- 6 tablespoons cooking olive oil (9 cl)
- 2 teaspoons lemon juice (1 cl)
- fleur de sel
- 1 1/2 tablespoons butter (20 g)
- 4 teaspoons truffle juice (2 cl)
- 3 teaspoons extra-virgin olive oil (1.5 cl)
- 1 head Little Gem lettuce
- fleur de sel
- 1/2 cup truffle juice vinaigrette dressing (10 cl)
Pounded Truffle Dressing
- 3 1/2 ounces truffle peelings (100 g)
- 1/2 cup truffle juice (10 cl)
- 2 tablespoons cooking olive oil (3 cl)
- 1 cup mineral water (20 cl)
- 2 teaspoons truffle oil (1 cl)
- 4 teaspoons olive oil (2 cl)
- 2 teaspoons sherry vinegar (1 cl)
- 1/3 ounce green asparagus tips (10 g)
- 1/3 ounce fennel, with tops (10 g)
- 1/3 ounce scallions (10 g)
- 1/3 ounce chopped truffle (10 g)
- fleur de sel
Step 1: Vegetables
Cut the carrots into sections 2 inches (5 cm) in length. Peel evenly to keep their initial shape and wash in a basin of cold water.
Peel the turnips, trimming into perfectly round balls. Wash in a basin of cold water.
Remove the outer leaves from the artichokes, keeping 1/2 inch (1.5 cm) of the stem and peeling evenly to give them a perfectly round shape. Cut the leaves, leaving only 1/5 inch (5 mm) on the heart. Quarter the hearts and remove the choke. Wash in a basin of cold water.
Cut off the asparagus leaflets. Bias cut, keeping only 1 1/2 inches (4 cm) from the tips and wash in a basin of cold water.
Remove the outer layer from the baby leeks and scallions, keeping only the tender inside part. Wash in a basin of cold water.
Wash the zucchini, removing the pistil from the blossoms.
Shell the baby broad beans, removing the outer skin as well as the germ, and keeping them raw. Shell the peas.
String the green beans, boil in salt water and cool over ice.
Drain all of the vegetables in separate colanders, season with fleur de sel and cook each separately.
Put a few drops of olive oil in different sauté pans and sweat each vegetable separately without browning. Add enough of the boiling light chicken stock to cover the vegetables, cover the pans and cook.
When cooked, glaze the vegetables and cool immediately.
Step 2: Pounded Truffle Dressing
Sweat the truffle peelings in some olive oil. Add enough mineral water just to cover the truffles, cover and cook slowly over low heat for 20 minutes.
When cooked, place the preparation in a high speed blender and liquefy to obtain a perfectly smooth puree. Chill quickly.
Dice the raw fennel, green asparagus and scallion into a salpicon.
Season the truffle puree with fleur de sel, freshly ground pepper, sherry vinegar, truffle oil, truffle juice and olive oil. Fold in the vegetable salpicon and the chopped truffle. Check the seasoning.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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