Ingredients
Vegetables: 50 g (onion, carrot, celery)
Lamon beans: 200 g
Balsamic vinegar: 100 g
Agar agar: 1 g
Gelatin: 1 g, soaked in ice water
Saccharin: 100 g
Water: 100 g
Rhubarb: 100 g
Syrup: 5 g
Beetroots: As needed
Vegetables: As needed (carrots, fennel, beets, onions)
Peas: 500 g, raw, with pods
Pea water: 200 g
Alginic acid: 0.9 g
Calcium chloride: 6,5 g for 1 l water
Sous vide cooking recipe for vegetable appetizers that look like a vegetable garden, by the famous Italian chef Daniel Facen
Method
01.
For Bean “ground”
- Sauté the vegetables in a little oil, add the beans (which have already been soaked in water for 12 hours) and then cover with vegetable broth and cook for two hours.
- Let cool, blend and gather the water.
- In a mixer, mix 500 g of the bean soaking water with very stiff egg whites and then let dry in the oven for 24 hours at 70°. Once the mixture has dried, pass it through a wide sieve, which will give the beans the appearance of soil ground.
02.
For Balsamic vinegar
- Boil the vinegar for 3 minutes, lower the flame to 40°C and add the gelatin.
- Let cool in the mould of your choice.
03.
For 30Be syrup
- Mix the ingredients, boil then cook in vacuum pack at 65°C for 30 minutes.
04.
For Rhubarb
- Cook the rhubarb in 5 g of 30Be syrup.
05.
For Vegetables
- Cook the vegetables in water, let cool, then blend.
- Cook the baby vegetables that you need for the composition of the dish in the blended vegetable water: the carrots in the carrot water, the fennel in the fennel water, etc.
- Cook them by vacuum pack for about 30 minutes at 65°C.
- Then let everything cool in ice and water.
06.
For Dehydrated beets
- Cut the beets into thin slices and let them dry out in a 70°C oven.
07.
For Peas
- Blend 500g raw peas with their pods, put into an evaporator at 35°C for 50 minutes at 140 rotations.
- The collected vapour should be about 200 g colouring the clear water with the original product to give the original colour.
- Prepare the plate with and decorate it with edible flowers.
