Recipes From Vegetronic by Alexis Gauthier
Recipes From Vegetronic by Alexis Gauthier
Recipes From Vegetronic by Alexis Gauthier
V e g e ta b l e s
i n Co m m a n d
When I star ted
my
cooking
V e ge tr on ic
w w w. clar k s o np o tter . c o m
w w w. cr o w np u b lishing . c o m
Clarkson Potter/Publishers
New York
10/13
www.vegetronic.co.uk
$27.50
(Canada: $32.00)
Vege Tronic
for coaxing something delicious from early- or late-inseason ingredients, like unyieldingly hard peaches or
end-of-season fava beans and peas. Gauthier shows you
how to harness eggplants velvety texture for a sweetand-sour bruschetta, or how to make a pan-fried head of
broccoli dressed with whole-grain mustard into a worthy
main course. Even when a dish gets an extra bump from
is always on the essential flavor of the vegetable or fruit
that centers the dish as a whole.
These 120 diverse recipes focus on the potential of
fresh fruits and vegetablesa salad of warm asparagus
A l e x i s Ga u t h i e r
you rethink the way you shop, cook, and eat all year long.
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CARROT
HONEYED CARROTS WITH SHRIMP & CUMIN
(Pictured)
Difficulty level: medium
Calories: 150
Preparation time: 45 minutes
Serves 4
6 oz. carrots
Into a pan, pour some olive oil. When it starts to smoke, toss in the carrots
and leeks. When the carrots and the leeks are starting to shine, pour in
enough water to cover them. Add a bit of honey and cumin and cover with a
lid for 2 minutes. Then remove the lid and let the water evaporate.
The carrots should be perfectly cooked and just tender when the water has
totally evaporated. Taste and add salt and pepper as needed.
In a very hot pan, pour some olive oil. When smoking, pan-fry the split
shrimp for 1 minute. Add some butter and gently shake the pan so the butter
coats the shrimp.
Pour the shrimp jus into the pan and serve in the pan at the table.
Serves 4
6 oz. carrots
In a bowl, whisk together the olive oil, ginger, sugar, orange, lime, and soy
sauce, and add salt and pepper.
In a soup plate, put some grated carrots and toss with the dressing. Sprinkle
over some chopped cilantro and serve.
lime (juiced)
1 teaspoon sweet soy sauce
Salt & pepper
bunch cilantro (chopped)
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CARROT
BIG CARROT AU JUS COOKED IN FIG LEAVES
Difficulty level: mediumx
Calories: 140
Preparation time: 30 minutes
Serves 4
cup extra-virgin olive oil
In a pan, heat the olive oil until it gets really hot. Add the carrots and saut them
while making sure they dont brown. (We are just trying to fix their original
bright color.) Add a pinch of salt and chicken jus, and cover.
Salt
cup chicken jus (page 29)
8 grape leaves
4 fresh figs (sliced)
After 7 minutes, remove the lid. The liquid will have almost disappeared and
the carrots should be cooked. Remove the pan and let them cool down.
Meanwhile, on a greased baking sheet, line the grape leaves with the sliced
fresh figs. Put a carrot on each leaf and wrap them up.
Cook in the oven for 5 minutes. The grape leaves will have turned crispy and
the fresh figs will have softened over the carrots. Open up the wrapped leaves
on a plate and serve.
(Pictured)
Serves 4
After 7 minutes, remove the lid. The liquid should have almost disappeared
and the carrots should be cooked. Remove the carrots from the pan and let
them cool down on a dish. Lay the fish skins on a clean surface. Sprinkle
some salt on them and place a carrot in the middle of each skin. Roll each
carrot neatly in the fish skin.
Salt
2 cups fish jus (page 31)
8 sea bass or sea bream skins (ask
your fishmonger, they are usually
free)
2 tablespoons unsalted butter
Heat some olive oil in a large nonstick pan. When the oil looks as if it may
start smoking, add the carrots rolled in fish skin. Put on low heat and slowly
roll the carrots in the pan. When the fish skins start turning a little crisp, add
the butter and let it turn brown. Delicately stir, making sure to coat each
carrot in brown butter and serve when they all look brown and shiny.
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FLEXITARIAN.
AM I ONE?
I
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.
Loving vegetables, while not stopping eating meat,
did not always have a name, until now.
Well, I believe that they loved it because I
was cooking most of my vegetables in meat
or fish stock. I would always add some
grated tuna flakes or cured meat to broth,
I would wrap carrots in duck skin to give
them depth of flavor, I would cook stuffed
tomatoes in the pan Id used to make our
beef jus, and so on.
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APPLE
DEEP-FRIED: SWEET APPLE TEMPURA
Difficulty level: medium
Calories: 280
Preparation time: 45 minutes
Serves 4
3 oz. tempura mix (you can find this
in your international supermarket
aisle)
cup very cold water
2 lb. apples, such as Melrose or
Jonagold
2 cups sunflower oil
Confectioners sugar
In a bowl, mix the tempura powder with the water. Whisk until you get a
thin, creamy paste free of any lumps.
Peel and core the apples. Cut them into any shape as long as they are all of
the same thickness of around inch.
Heat some sunflower oil to 400F. Drop a touch of tempura mix into the oil
when you feel it is hot enough. If the tempura sets and start frying, your oil
is ready.
Coat the apple in the tempura mix and cook in the hot oil, turning the
pieces of apple over after 2 minutes. Remove them from the hot oil and drain
them on a cloth. Sprinkle on some confectioners sugar and serve.
Serves 4
8 Golden Delicious apples
stick (4 tablespoons) unsalted
butter (cut into small cubes)
8 tablespoons honey
8 tablespoons pomegranate syrup
2 fresh pomegranate (seeds)
(Pictured)
Preheat the oven to 350F. Clean the apples but do not peel. Core and
remove all the seeds.
Lay the apples in a buttered roasting pan. Put a spoonful of butter in the
middle of each apple, add a spoonful of honey, a spoonful of pomegranate
syrup, and some pomegranate seeds.
Bake for 10 minutes. Serve immediately.
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GREEN ASPARAGUS
Lemon confit, poached quails eggs & Parmesan crisps
Serves 4
Asparagus
cup water
2 tablespoons white wine vinegar
Salt
12 quails eggs
Lemon confit
2 lemons
4 teaspoons granulated sugar
2 tablespoons white wine vinegar
Parmesan crisps
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Serves 4
Asparagus
cup port
1 teaspoon brown sugar
cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon unsalted butter
Gnocchi of ricotta
Mix all the ingredients in a food processor until they turn into a smooth
paste. Season with salt and pepper and put in the freezer for 20 minutes.
1 egg
Once the ricotta mix is cold, form some small quenelles with two coffee
spoons and poach them in boiling water for 3 minutes. Remove from the
water and keep them covered in plastic wrap until serving.
cup water
Reheat the gnocchi in a pan with the water, butter, and 2 tablespoons
Parmesan.
Meanwhile, in a medium bowl, toss the asparagus with half of the dressing.
Add salt and pepper. Place the gnocchi on the plate and cover them with the
asparagus. Add the bacon and pour the remains of the dressing around it.
Add some freshly ground pepper and serve.
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Pur
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VE
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CLARKSON POTTER