Pot au Feu-Style Vegetables in Truffle Vinaigrette
- 4 turnips, with tops
- 4 onions, with stems
- 8 leeks, with tops
- 4 celery hearts
- 4 leaves green cabbage
- 2 quarts pot au feu stock (2 l)
- 4 carrots, with tops
- 2 ounces truffle, julienned (60 g)
- 3 3/4 tablespoons aged Modena balsamic vinegar (2.5 cl)
- 4 teaspoons sherry vinegar (2 cl)
- 3 1/2 tablespoons truffle juice (5 cl)
- 2 teaspoons truffle oil (1 cl)
- 1/2 cup extra-virgin olive oil (15 cl)
- fleur de sel
Step 1: Vegetables
Peel the carrots and the turnips.
Remove the outer stalks of the celery hearts. Cut the hearts in two, keeping only a 2 1/2 inch-long (7 cm) piece.
Clean the leeks and the onions.
Cut the cabbage leaves into triangles.
Wash all the vegetable in cold water, drain, and pat dry with a dishcloth.
Cook the vegetables in the stock, and remove one after the other as they become tender.
Reserve 3 tablespoons cooking stock (75 cl), and add the balsamic vinegar to it. Reduce to a glaze.
Whisk in the olive oil, acidify with a dash of sherry vinegar, and emulsify the vinaigrette with the truffle oil and juice.
Step 2: Plating
Arrange the vegetables attractively in soup plates. Pour a generous amount of the vinaigrette over them, sprinkle with the truffle julienne, and add some fleur de sel and freshly ground pepper.
Drizzle with a ribbon of olive oil, and serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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