Ingredients
- For the herb package
- 2 tablespoons dried cilantro
- 1 sprig fresh thyme
- Zest of half a lemon
- 1 small bay leaf
- 1 teaspoon fennel seeds
- Special tools needed: Cheesecloth and kitchen string
- For the vegetables
- 2 small to medium fennel bulbs, trimmed, with any tough outer leaves removed, and cut lengthwise, then cut again in half
- 2 white spring onions, bulb only, halved, with stem end intact
- 8 asparagus tips, about 4 inches long
- 2 baby turnips, such as White Tokyo, with 1 inch of greens left intact, quartered lengthwise
- 8 small carrots, peeled and halved lengthwise, with 1 inch of green left intact
- 4 baby artichokes, coarse outer leaves removed, halved and the inner thistles scraped out, leaving 1 inch of the stem (rub cut surface with lemon juice or place in a bowls of acidulated water until ready to use
- ¼ cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- ¾ cup dry white wine
- 2 cups homemade chicken breast stock, or substitute low-sodium, low-fat homemade or purchased chicken stock
- 1 small green zucchini, peeled and finely chopped
- ⅓ to ½ cup shelled fresh green peas
- ⅓ to ½ cup shelled and peeled fresh fava beans
- ½ English cucumber, peeled and finely chopped
- ½ teaspoon fleur de sel, or to taste
- Freshly ground black pepper, to taste
- 4 ounces fresh goat cheese, shaped into 4 small rounds
- For the garnish
- 2 sprigs each fresh chervil, cilantro and basil, small leaves only
Instructions
Yield: Serves 4
Recipe by Chef Nicolas Pierantoni, L’Hostellerie de l’Abbaye de la Celle (Adapted with permission by Georgeanne Brennan)
TO PREPARE
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.
TO SERVE
Arrange the vegetables on 4 individual plates, around the rounds of goat cheese, and garnish with sprigs of chervil, cilantro and basil. Serve warm.
