Vegetables with Three Sauces

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Vegetables with Three Sauces
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Health Score:
9,4 / 10
1 hr


For the vegetable platter
10 grams Sesame seeds
10 grams Pumpkin seed
300 grams new potatoes
300 grams green Beans
300 grams Snow peas
300 grams carrots (with green)
300 grams Fennel
300 grams Broccoli
300 grams Cauliflower
300 grams Romanesco broccoli
50 grams butter
1 ½ tsps Sesame salt
For the basil sauce
2 garlic cloves
1 Tbsp Pine nuts
5 Tbsps chopped Basil
100 milliliters olive oil
50 grams grated Parmesan
50 grams mild Feta
For the millet sauce
75 grams Millet
l Vegetable broth
1 bay leaf
1 tsp Curry powder
3 egg yolks
finely chopped Chives
For the spelt sauce
1 bunch Soup vegetables 100 grams carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
2 Tbsps vegetable oil
30 grams fine Whole spelt seeds
¼ l Vegetable broth
2 tsps Tomato paste
white peppers
50 grams Crème fraiche
2 Tbsps chopped parsley
How healthy are the main ingredients?
potatoSnow peacarrotFennelBroccoliCauliflower

Preparation steps


For the vegetable platter: Toast the seeds and nuts in a dry skillet, stirring constantly  until fragrant. Remove to a bowl and let cool.


Rinse the potatoes and the remaining vegetables.


Trim the carrots, leaving some greens attached, peel and halve lengthwise. Remove the fennel fronds and separate the tender leaves. Quarter the potatoes lengthwise. Divide the cauliflower, broccoli and Romanesco into florets. Trim the green beans. Remove the strings from the snow peas.


Heat a little salted water in 2 pots.


Add the potatoes and fennel and cook 15 minutes, then add the beans and simmer until al dente, about 10 minutes.


Cooking the remaining vegetables together in the second pot until al dente, 8-10 minutes.


Before serving, heat the butter in a large skillet, add the vegetables and saute until heated through, adding a little of the vegetable cooking liquid if necessary.


Place the vegetables on a preheated platter, sprinkle with nuts, sesame seeds and sesame salt. Finely chop the fennel fronds and sprinkle over the top.


For the basil sauce: Peel the garlic, chop coarsely and transfer to a blender with the remaining ingredients and puree until smooth. Cover and set aside.


For the millet sauce: In a saucepan, bring the broth to a boil, add the millet and bay leaf and simmer until tender, 15-20 minutes. Let stand 15 minutes. 


When cool, remove the bay leaf. Add the curry powder and the yolks and cook, whisking constantly until the sauce thickens (do not boil).


Remove the pan from the heat and stir in the chives.


For the spelt sauce: Rinse, clean and very finely chop the soup vegetables.


Heat the oil in a skillet and saute the soup vegetables until crisp-tender. Add the vegetable broth and the tomato paste, cover and simmer over low heat until tender, about 5 minutes.


Remove the pan from the heat, stir in the creme fraiche and parsley, season with pepper.