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Ingredientes
- Coarse salt as needed
- 14 c. mixed baby vegetables see * Note
- 1 c. minced fresh chives
- 1/4 c. grapeseed oil
- 1/4 c. water
- 6 Tbsp. unsalted butter
- 1 pch cayenne pepper
- 10 med shiitake mushroom caps minced freshly-grnd black pepper to taste
- 2 c. mixed small tomatoes
- 1 1/2 c. mixed herbs and edible flowers
Direcciones
- * Note: Chef Jean-Georges likes to use unusual baby varieties such as French breakfast radishes, pink carrots, and purple kohlrabi, but regular-size vegetables cut into small pcs are equally suitable. Of course, you aren't required to use twenty-seven different vegetables, either - the idea is to incorporate a variety of flavors and colors.
- Bring two large pots of salted water to a boil. Prepare an ice-water bath; set aside. If using red beets, blanch in one pot, and transfer to water bath to prevent any further cooking. Remove from ice bath, and drain. Set aside. Throw away blanching water as it will discolor any additional vegetables.
- In the second pot, blanch the remaining vegetables separately, beginning with the lightest in color and proceeding to the darkest in color, till just tender. Transfer to ice bath. Remove, and drain. Set aside.
- In a blender, combine chives, grapeseed oil, and salt. Puree till smooth. Let rest till mix has settled. Strain through a fine sieve, and set chive oil aside.
- In a small saucepan, bring 1/4 c. water and 4 Tbsp. butter to a boil. Season with salt and cayenne. Divide remaining 2 Tbsp. butter between two large skillets. Heat over medium heat till melted. Divide mushrooms between skillets, and saute/fry till tender. Season with salt. Pour half the butter-and-water mix into each skillet. Divide vegetables between skillets, and cook till just heated through. Season with salt and pepper. Add in tomatoes, and toss to combine.
- Transfer vegetable mix to a large platter. Top with herbs and flowers. Drizzle with chive oil. Serve immediately.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 10 servings | |
| Calories 582 | |
| Calories from Fat 368 | 63% |
| Total Fat 41.84g | 52% |
| Saturated Fat 22.74g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 356mg | 15% |
| Potassium 864mg | 25% |
| Total Carbs 47.7g | 13% |
| Dietary Fiber 14.6g | 49% |
| Sugars 1.0g | 1% |
| Protein 12.46g | 20% |
