Spring Vegetables with Bacon

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Credit: Didier Loire
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Instructions

Step 1: Vegetables

Shell the peas, separating the small ones from the large ones. Reserve 7 ounces of shelled peas (200 g) for the pea purée.

Shell the baby broad beans, removing the outer skin and the sprout.

Cut the carrots into 2-inch (5 cm) long segments. Peel evenly and wash in a basin of cold water.

Peel the turnips and cut evenly into a perfect round shape. Wash in a basin of cold water.

Cut off the dirty part of the morel stems, wash carefully, and drain on a dishtowel.

Remove the outer skin of the onions, and keep 1 1/4 inches (3 cm) of stem.

Clean the asparagus, removing the leaflets. Cut on the bias, keeping only 1 1/2 inches (4 cm) from the tips. Wash in a basin of cold water.

Peel the new potatoes and rinse under running water. Brown in a sauté pan in some olive oil, and finish cooking in some frothy butter and unpeeled garlic.

Drain the different vegetables without combining them, and season with fleur de sel.

Sweat separately in individual sauté pans in some olive oil. Cover the vegetables with boiling light chicken stock, then cover the sauté pan and cook, glazing at the end of cooking time. Cool in the flash freezer on a stainless steel rack.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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