Greek-style tender vegetables make something special out of fennel and courgette – this is how they’re done at chef Alain Ducasse’s L’Hostellerie de l’Abbaye de la Celle.
Greek-style tender vegetables
Equipment
- Saucepan
- Knife
Ingredients
- 8 carrots
- 2 fennel
- 2 white fresh onions
- 1 green courgette
- 15 cm celery
- 2 turnips
- 50 g broad beans
- 50 g green peas
- 1/2 long cucumber
- chervil
- coriander
- basil
- 50 g brousse des Roves cheese
- 10 ml olive oil
- 50 ml chicken stock
- 20 ml white wine
- 4 ml wine vinegar
- salt
- ground pepper
Herbs
- 25 g dried coriander
- 1 sprig fresh thyme
- 2 lemons zest
- 1 bay leaf small
- 5 g dried fennel
Method
- Clean, peel and chop all the vegetables.
- Put all the herbs in a sterile gauze compress and close it.
- Cook the vegetables, except the green vegetables, and the herbs in a pan with a dash of olive oil.
- Pour the wine vinegar and the white wine in the pan, then add the chicken breast stock and put the pan cover on.
- When the vegetables are almost cooked, add the green vegetables in the pan: the green peas, the half cucumber, the broad beans and courgette.
- Arrange the vegetables on the plate, the fresh herbs (chervil, cilantro and basil) and the brousse des Roves cheese. Season to taste with salt and pepper
Nutrition
L’Hostellerie de l’Abbaye de la Celle
10, place du Général de Gaulle
83170 La Celle en Provence
(0)4 98 051 414
[email protected]
For more information, see abbaye-celle.com