Young, tender, crisp spring vegetables with ginger oil and new garlic froth

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

New garlic, also known as spring garlic, has a soft, purplish skin, not yet dry and white, and a wonderful fresh, tangy taste. And it doesn’t have the same effect on one’s breath as mature garlic!


  • 400 g baby carrots, peeled
  • 250 g young sugar-snap peas, washed
  • 200


Prepare all the vegetables and cut the artichoke hearts in half if large. (If they are small, leave whole and allow two hearts per plate.) To peel the bella tomatoes, place them in a conical strainer in very hot water for 15 seconds, then refresh in cold water, and the skin will come off easily. It may seem like a mission, but the surprise of tasting peeled baby tomatoes in this medley i