BouquetieredeLegume

By Executive Sous Chef Atul Upadhyay

  • Slice yellow and green courgettes length wise and grill.
  • Prepare and blanch vegetables. 
  • Sauté the vegetables in olive oil and season.  
  • Prepare a basket of grilled courgettes by overlapping them. Arrange the sautéed vegetable in it.
  • Prepare a beurre blanc using butter and refined flour. Mix the two constantly a low flame until cooked (not browned). Add a splash of wine and, halved cherry tomatoes and halved Kalamata olives. 
  • Pour the sauce over the vegetables. 
  • Serve. 

Ingredients:

  • Yellow courgettes - 4 slices (lengthwise)      
  • Green courgettes - 4 slices (lengthwise)
  • Broccoli - 50 gm
  • Asparagus green - 3 spears
  • Asparagus white - 3 spears
  • Edamame - 20 gm
  • Baby carrots - 3 no.s
  • White wine - 30 ml
  • Cherry tomato - 3 no.s
  • Kalamata olives - 3 no.s
  • Snap peas - 4 no.s
  • Golden beet - 2 wedges
  • Butter - 15 gm
  • Refined flour - 15gms