Yield: Serves 4
Recipe by Chef Nicolas Pierantoni, L’Hostellerie de l’Abbaye de la Celle (Adapted with permission by Georgeanne Brennan)
Place the herbs for the herb package in the center of an 8-inch or so square of cheesecloth and tie with kitchen string. Set aside. .
Over medium-high heat, warm the olive oil. When it is hot, add the fennel, onions, asparagus stalks, baby turnips, carrots and artichokes, all prepared as directed, along with the herb package. Cook, turning often, for about 3 or 4 minutes. Do not allow them to brown. Pour in the wine vinegar and the wine, scraping to deglaze the pan. Add the chicken stock, reduce the heat to low and cover. Simmer until the vegetables are nearly tender, about 20 minutes, depending on size. Add the peas, favas and cucumber (all prepared as directed) and simmer another 2 minutes. Do not overcook. Remove the herb package and add the salt and pepper, to taste.
Arrange the vegetables on 4 individual plates, around the rounds of goat cheese, and garnish with sprigs of chervil, cilantro and basil. Serve warm.