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

Name: Young, tender, crisp spring vegetables with ginger oil and new garlic froth
Yield: Serves 8
Cuisine: French
Ingredients: 1 tablespoon new (spring) garlic, finely chopped; 100 ml canola oil; 400 g baby carrots, peeled; 400 g young turnips, peeled; 200 g fresh peas, shelled (you can buy fresh shelled peas from some supermarkets); 200 g fine green beans, washed and stalks removed; 6 tablespoons Thai fish sauce; 400 ml cream; 300 g bella tomatoes, peeled; 8 large or 16 small artichokes, peeled and hearts removed (see HOW TO); 100 g butter, cubed and kept cold; 24 green asparagus spears, peeled; 200 g mange tout, washed; 3 tablespoons grated fresh ginger; 250 g young sugar-snap peas, washed

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

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!

Ingredients

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

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Mediterranean
Spring

Method

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