Mixed Glazed Veg­eta­bles with Al­mond Cream Sauce and Green Rel­ish

SERVES 6; Photo pg. 41

SAVEUR - - Contents -

Ac­tive: 1 hr. • To­tal: 2 hr., plus overnight soak­ing

In­spired by the veg­etable dishes Lau­rent Gras cooked dur­ing his time at Monaco’s Le Louis XV, this cel­e­bra­tion of mar­ket fare is meant to be the cen­ter­piece of a meal. The in­gre­di­ents are per­mutable—peas, toma­toes, and favas in sum­mer; beets, pota­toes, and parsnips in win­ter—but all are en­hanced with a kombu stock glaze (chicken or veg­etable stock will do the job too) and laid over a bed of al­mond cream.

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