Lightly Spiced Vegetables
- 1 bunch small green onions
- 2 handfuls French green beans
- 2 handfuls snow peas
- 2 bunches green asparagus
- 1 bunch pink radishes
- 2 pinches mild curry powder
- 1 teaspoon ground fennel
- 2 pinches ras el-hanout
- sherry vinegar
- olive oil
- chicken stock
- salt
Instructions
Step 1: Vegetables
Peel and wash the green onions. Trim, leaving 1 inch (3 cm) of their stalks attached.
Wash and de-string the beans and peas. Cut the green beans in half.
Peel and wash the green asparagus. Cut the tips into 4 inch (10 cm) lengths. Reserve the rest of the stalks for a soup.
Clean the radishes, keeping 3/4 inch (2 cm) of stalk attached, and wash.
Cut 4 asparagus tips and 4 radishes into thin flakes with a mandoline slicer. Set them aside in a bowl.
Immerse the beans and peas in salted boiling water, and cook for 3 to 4 minutes. Drain.
Heat a large sauté pan with a splash of olive oil, and put in all of the other vegetables. Cook for 2 to 3 minutes, stirring occasionally.
Pour in a ladle of chicken stock, season lightly with salt, and cook for a few minutes more. With a slotted spoon, drain them onto a dish and keep hot.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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