Mixed Glazed Vegetables with Almond Cream Sauce and Green Relish
SERVES 6; Photo pg. 41
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.