Arlequin of vegetables
by Admin
@ 26 Aug 2013
Ingredients
40g (each) cauliflower and broccoli florets,
baby carrots, and baby purple carrots
1 (each) red, white, and golden beetroots
5ml olive oil
40g baby zucchini
6 (each) red and yellow cherry tomatoes
100g butter
1 lemon, wedges
200g cous cous, steamed
20g black radish and green cabbage, thinly sliced
Parsley Sauce
20g Italian flat-leaf parsley, blanched
20ml water
20g salted butter, melted
Preparation
For the parsley sauce : Place the blanched parsley and 20ml water into a food processor pulse to a puree. Gradually add in the melted salted butter and pulse until emulsified.
Blanch the cauliflower, broccoli florets, baby carrots and beetroots in a pot of boiling water. Immediately refresh the blanched vegetables in a pot of ice-water and then drain well. Remove the skin from the blanched carrots and beetroots and place all the blanched vegetables into an ice-bath to chill.
Heat the olive oil in a casserole and sear the baby zucchini and cherry tomatoes separately until lightly browned. Keep warm.
Heat the butter in a sauté pan until melted. Add in the lemon wedges and sauté until lemon wedges are evenly coated with the melted butter.
Drizzle the parsley sauce onto each serving plate and top with the seared baby zucchini and cherry tomatoes. Sprinkle the steamed cous cous over the seared vegetables. Add in the sautéed lemon wedges. Drain well the chilled vegetables and place around the serving plate. Place the sliced black radish and green cabbage over the chilled vegetables. Finish with another drizzle of parsley sauce. Serves 4.
