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
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse