Recipe: Fricassee of Spring Vegetables

Fricassee of Spring Vegetables

1/4 cup fingerling potatoes, parboiled
1/4 cup spring onions
1/4 cup radishes
1/4 cup golden beets, cooked until tender
1/4 cup baby green zucchini
1/4 cup baby carrots
1/4 cup baby parsnips
1/4 cup snap peas
1/4 cup English peas, shelled
1 tbsp balsamic vinegar
1 tbsp sherry vinegar
4 tbsp Italian parsley
2 tbsp extra virgin olive oil
1 tsp truffle juice
1 tbsp black truffles, (chopped) - optional

Preheat oven to 400 degrees.

Prepare all the vegetables separately, peel and sear in a skillet on stove top.

Roast in a hot oven and caramelize all vegetables until light golden brown, season and add vinegars and parsley.

Add a small amount of extra virgin olive oil, truffle juice, and truffles. Glaze vegetables evenly, place in a large bowl and serve hot. This dish can also be served chilled as a salad.

Yield: 4 servings