Lightly Spiced Vegetables


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Ingredients (4 servings)
  • 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


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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