Arlequin du Potager en Aigre-Doux (Sweet and Sour Vegetable Assortment)
The key to this colorful dish is to boil all the vegetables separately, in order to respect their different cooking times. For an authentic finishing touch, use the optional fleur de sel, a fragrant sea salt that’s hand-harvested off the coast of Passard’s native Brittany.
Sweet and Sour Sauce
- 8 baby carrots, trimmed
- 4 baby turnips, trimmed
- 4 baby beets, trimmed
- 2 cups baby mesclun greens
- 1 small red onion, thinly sliced (½ cup)
- Thinly sliced raw beet, parsnip, and/or yellow squash
- Black currants, red currants, blueberries, and/or raspberries, for garnish
- Edible flowers, for garnish
- Fresh chervil, parsley, and oregano leaves, for garnish
- Fleur de sel, optional
- ¼ cup lime juice
- 4 tsp. acacia honey
- ¾ cup olive oil
1. To make Vegetables: Bring large pot of salted water to a boil. Add carrots, and cook 5 to 6 minutes, or until tender enough to pierce with tip of knife. Remove with slotted spoon, and set aside. Add turnips to pot, and cook 8 to 10 minutes, or until tender. Remove with slotted spoon, and set aside. Add baby beets to pot, and cook 10 to 15 minutes, or until tender. Drain. When cool enough to handle, peel beets, turnips, and carrots, if necessary. Cool to room temperature. Cut beets and turnips into quarters, and set aside.
2. To make Sweet and Sour Sauce: Blend lime juice and honey in blender until smooth. With motor running, add oil in steady stream until sauce thickens and turns opaque, like mayonnaise. Season with salt and pepper, if desired.
3. To serve: Spread large circle of Sweet and Sour Sauce on each plate. Arrange carrots, quartered turnips, and quartered beets in shape of a five on die (2 items on top, 2 on bottom, 1 in center). Arrange greens, red onion, and raw beet slices around vegetables on plate. Garnish with berries, edible flowers, and herbs, and season with fleur de sel, if using.
March 2011 p.77