I first tasted this most glorious dish in the south of France with Richard Olney, who taught me the technique of the progression of vegetables as they go into the cooking pan. No better description of the dish and the philosophy behind it, no better appreciation of vegetables, can be found than in his book
Bring a pot of salted water to boiling and maintain it at a steady boil while adding the succession of vegetables.
Put the onions, thyme, and tarragon,
Put the carrots into the boiling water for 1 minute, then lift them out and add to the onions. Simmer covered while you cook the cauliflower and broccoli in the boiling water for 5 minutes. Then lift these out and add them to the onions and carrots with another ½ cup water. Cover and continue cooking, tossing the vegetables together every few minutes.
Meanwhile, put the squash and zucchini into the boiling water for 3 minutes and then add them to the other vegetables. Toss together again. Cook the corn and beans in the boiling water for 1 minute and add to the other vegetables. Toss, cover, and cook 5 minutes. Make sure there is about
Uncover the pan. Add the squash blossoms, herbs, garlic, and butter. Turn the heat to high and toss together until the butter is melted and the sauce thickens a little. Season and serve immediately.
© 1986 Jeremiah Tower. All rights reserved.