Pot au Feu-Style Vegetables in Truffle Vinaigrette

Credit: Didier Loire
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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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