Assortment of winter vegetables, truffle vinaigrette

Huile d'olive de Provence PDO
Intense flavour
Bouquet de légumes d'hiver, vinaigrette à la truffe
A PDO
Preparation
30 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Starter Vegan Vegetarian Gluten-free Winter

Ingredients

A PDO
For 6 personnes
  • 6 carrots
  • 1 head of Romanesco broccoli
  • 6 parsnips
  • 6 Jerusalem artichokes
  • 6 Vitelotte potatoes
  • 2 litres of chicken stock
  • 20 cl of strong-flavoured olive oil
  • 40 g of truffle
  • 2 tablespoons of balsamic vinegar
  • Salt, sugar

Tip

The Chef’s tip: this method of making the vinaigrette results in a thicker consistency than that of a whisked vinaigrette. You can make this recipe outside the truffle season by replacing the truffles with fresh herbs.

Instructions

  • Prepare the vegetables: peel and wash them, then cut them into neat, even shapes so that you have 12 pieces of each vegetable. Cook them separately in the chicken stock.
  • Next, prepare the dressing: in a mixing bowl, combine the salt and balsamic vinegar, then, whilst whisking, gradually add 20 cl of full-flavoured olive oil, as you would when making mayonnaise. Finish with the truffle, cut into julienne strips. Set aside.
  • Then dress the vegetables with a third of the truffle vinaigrette.
  • Plating: on a round plate, arrange the vegetables into an attractive bouquet by criss-crossing them and trying to position them as upright as possible (like a game of Mikado).

Tip

The Chef’s tip: this method of making the vinaigrette results in a thicker consistency than that of a whisked vinaigrette. You can make this recipe outside the truffle season by replacing the truffles with fresh herbs.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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