Baby Vegetable Jumble Recipes

BABY VEGETABLE JUMBLE

Steps:

• Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain.
• In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve.

BABY VEGETABLES WITH TARRAGON NAGE

Steps:

• Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander.
• Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well.
• In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve.

STEAMED BABY VEGETABLES

Steps:

• Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.

ROASTED ROOT JUMBLE WITH FETA

Steps:

• Preheat the oven to 350 degrees F.
• Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.
• In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.
• Increase the oven temperature to 375 degrees F.
• Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.
• Garnish with a drizzle of olive and sprinkle with cilantro or parsley.