DELICIOUS SEASONAL VEGETABLES - Dragonfly

Cooking, Activity, Domaine des Etangs, Recipe, Seasonal Produce, Healing through Food, Local Producers, Harmony, Beauty of the Gesture

DELICIOUS SEASONAL VEGETABLES

Géraud Dupuis, Chef of the Dyades restaurant at the Domaine des Etangs, brings you his recipe of seasonal vegetables served with a chestnut foam for four.

With this seasonal recipe that summons the riches of our terroirs, prepare a delicious and healthy dish that places the spotlight on vegetables.

Reach out to your local producer of vegetables and heirloom varieties, prepare at home a dish equal to the best French restaurants and treat yourself to its natural and authentic flavours.

USE SEASONAL VEGETABLES

For this recipe, you will need:

– 6 mini yellow/Chioggia/red beetroots
– 12 mini carrots with their tops
– 8 mini turnips with their tops
– 4 Jerusalem artichokes
– 4 rutabagas
– 4 parsnips
– 200 g crosnes
– 2 celery stalks

Peel the vegetables and cook them whichever way you want. You can cut the raw vegetables into very thin slices and keep them that way or fry them. You can also cut them differently and blanch or even roast them.

– 150 g water
– 100 g sugar
– 50 g vinegar

You can also make pickles out of them. Mix the water, sugar and vinegar, bring to the boil and remove the cut vegetables. The liquid can even be flavoured with the spices of your choice.

– 100 g vacuum-packed ready-to-use chestnuts
– 40 g double cream
– 20 g butter
– 50 g stock

To prepare the chestnut sauce, combine the ingredients above, heat and blend. Place into a siphon and carbonate: your aerated foam is ready.

– arugula and one celery leaf
– hazelnut oil
– veal base
– dried horns of plenty

Season the vegetables with a light vinaigrette and fleur de sel. Arrange the vegetables in a circle while creating a sense of volume. Be careful to leave room in the centre for the chestnut foam. Delicately pour the veal base on top, decorate with arugula flavoured with hazelnut oil and the celery leaf. Chop the dried horns and sprinkle on top.

ENJOY AUTHENTIC FLAVOURS

Your delicious vegetable dish is ready. It will delight your guests with its combination and variety of raw and cooked vegetables. Their flavours will transport you to the vegetable garden.

Photo credit: Solen Delrue

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