VEGETABLE A LA CREQUE

VEGETABLE A LA CREQUE

Share it on your social network:

Or you can just copy and share this url

Ingredients

150 millilitres dry white wine
60 millilitres virgin olive oil
150 millilitres Water
2 Bay Leaves
60 millilitres white wine vinegar
90 grams marble potatoes well washed
4 sprigs thyme
1/4 gram saffron threads
1 teaspoon coriander seeds
1/4 teaspoon black peppecorns
1/2 teaspoon fennel seeds
60 grams Carrots cut in thick sticks
30 grams each celery & turnips peeled, cut in thick sticks,
60 grams cauliflower
60 grams fennel bulb cut in thick sticks
60 grams shallots
2 cloves Garlic
30 grams button mushrooms cut in quarters
asparagus optional
Sea Salt
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

Directions

Share

This is one of those recipes where it is really up to the chef that prepares it to add or remove the one or the other ingredient. The vegetables an be interchanged with almost any hard vegetables in season, and then soused in the olive oil, wine and vinegar with the added aromatics. Green vegetables like beans, spinach or peas do generally not work well in this dish as they tend to loose their color through the acid of the vinegar.
The finished dish makes a great salad, fantastic condiment to grilled fish, poultry or meat or a marinated vegetable dish that can be served as part of antipasti or appetizer buffet.

  1. In a skillet or on a tray in the oven, lightly toast the fennel and coriander seeds.
  2. Combine all liquids in a pan large enough to hold all ingredients, add the salt and toasted spices, the peppercorns and bring to boil.
  3. Add the hardest vegetables (those which take the longest to cook) first; carrots, celery, turnip, shallots and fennel.
  4. Bring it back to boil and simmer for approximately 8 minutes, or until the vegetables are medium done.
  5. Add the potatoes, garlic cloves and cauliflower and simmer further for 5 minutes until all vegetables are almost soft.
  6. Add all remaining vegetables, bring back to boil one last time and simmer for a further 2-5 minutes until all vegetables are cooked but still crunchy.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
THAI FISH CAKES WITH CORIANDER AND CUCUMBER DIPPING SALSA
next
VEAL EMINCE ZURICH STYLE
previous
THAI FISH CAKES WITH CORIANDER AND CUCUMBER DIPPING SALSA
next
VEAL EMINCE ZURICH STYLE

Add Your Comment