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) |
SPRING VEGETABLES
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.