Fricassee of spring vegetables

Yield: 1 servings

Measure Ingredient
¼ cup Fingerling potatoes; parboiled
¼ cup Spring onions
¼ cup Radishes
¼ cup Golden beets; cooked until tender
¼ cup Baby green zucchini
¼ cup Baby carrots
¼ cup Baby parsnips
¼ cup Snap peas
¼ cup English peas; shelled
1 tablespoon Balsamic vinegar
1 tablespoon Sherry vinegar
4 tablespoons Italian parsley
2 tablespoons Extra virgin olive oil
1 teaspoon Truffle juice
1 tablespoon Black truffles; (chopped)


Preparing the Spring Vegetables with Black Truffles and Basil: Preheat oven to 400 degrees.

Prepare all the vegetables separately, peel and sear in a skillet on stove top. Roast in a hot oven and caramelize all vegetables until light golden brown, season and add vinegars and parsley. Add a small amount of extra virgin olive oil, truffle juice, and truffles. Glaze vegetables evenly, place in a large bowl and serve hot. This dish can also be served chilled as a salad.

Yield: 4 servings

Nutritional Breakdown

Calories 190 Cholesterol 3 mg Fat 5.9 gm (27⅗ percent of calories from fat) Sodium 229 mg

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9334 - ALESSANDRO STRATA Converted by MM_Buster v2.0l.

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