Vegetables with Three Sauces
- 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
- ⅜ l Vegetable broth
- 1 bay leaf
- 1 tsp Curry powder
- 3 egg yolks
- finely chopped Chives
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.