Vegetable Bourride


Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Stock

Remove the outer leaves of the fennel, dice, and set aside the rest. Finely dice the leek white, onion, and garlic.

Lightly fry the garlic with a splash of olive oil. Add the leek and onion, and cook gently for 5 minutes. Add the diced fennel. Cover and cook for a further 10 minutes. Add the star anise, water, marjoram, and thyme. Season with salt, bring to a boil, then simmer gently for 20 minutes.

Hard boil 2 eggs (10 minutes), cool, and shell them.

Step 2: Vegetables

Turn and quarter the artichokes, and set aside in water with juice of 1 lemon. Slice the carrots, spring onions, and zucchini on the bias.

Immerse the carrots and fennel bulbs in boiling water and, after 5 minutes, add the zucchini. Cook for a further 5 minutes, then drain all these vegetables.

Meanwhile, cook the artichokes in a sauté pan with a splash of olive oil until tender.

Peel the avocado, cut into quarters, sprinkle with lemon, and season.

Add the carrots, fennel bulbs, zucchini, spring onions and tomato to the sauté pan with the artichokes, stir, and keep on a very low heat.

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$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse