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 (Guillaume Czerw/PA)
Print Recipe
Nutrition Facts
Greek-style tender vegetables
Amount Per Serving
Calories 278 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 308mg13%
Potassium 1703mg49%
Carbohydrates 45g15%
Fiber 13g54%
Sugar 15g17%
Protein 12g24%
Vitamin A 21266IU425%
Vitamin C 118mg143%
Calcium 331mg33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Greek-style tender vegetables

This is how you elevate veg.
Course: Side Dish
Cuisine: Greek
Servings: 4
Calories: 278kcal
Author: Alain Ducasse

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

Calories: 278kcal | Carbohydrates: 45g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 308mg | Potassium: 1703mg | Fiber: 13g | Sugar: 15g | Vitamin A: 21266IU | Vitamin C: 118mg | Calcium: 331mg | Iron: 5mg

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

ADVERTISEMENT

How to make fancy ratatouille

ADVERTISEMENT

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.