Vegetables "Turandot"
1 serving
15 minutes
Vegetables 'Turandot' is a refined dish of French cuisine that combines the tenderness of fresh vegetables with elegant notes of almond and capers. This recipe is inspired by the harmony of seasonal ingredients that highlight the natural sweetness of mini corn and carrots. The name 'Turandot' refers to the mysterious charm of an Eastern legend, symbolizing a wealth of flavors and sophistication in presentation. The vegetables are blanched to retain their crisp texture and then sautéed in a mixture of butter and olive oil, making them rich and aromatic. Lettuce leaves and Chinese cabbage add lightness, while the final touch—cilantro and olive oil—enhances freshness. It is the perfect dish for those who appreciate exquisite simplicity and a play of textures, served as a light snack or an elegant side dish.
1
Soak the almonds in milk.
- Almond: 6 g
- Whole milk (3.2%): 10 ml
2
Cut mini corn, carrot into sticks, and snap peas into pieces.
- Baby corn: 16 g
- Carrot: 8 g
- Snap peas: 10 g
3
Combine vegetables with asparagus, broccoli, and lettuce leaves, blanch in salted water, and drain in a colander.
- Fresh asparagus: 8 g
- Broccoli: 33 g
- Green salad leaves: 40 g
- Salt: 10 g
4
Fry zucchini and bell pepper in a mixture of olive and butter, then add blanched vegetables and the other ingredients.
- Zucchini: 8 g
- Red sweet pepper: 5 g
- Butter: 8 g
- Olive oil: 10 ml
- Napa cabbage: 80 g
- Pickled capers: 4 g
- Confiture (fruit jelly-jam): 12 g
5
Heat for one minute on high heat, stirring constantly.
6
Place the finished dish in a serving plate, garnish with cilantro leaves, and drizzle with olive oil.
- Cilantro: 2 g
- Olive oil: 10 ml
