The Alderley Market
Great food direct from the people who made it.

Panache Of Vegetables  

 
 
Ingredients
 
1 Celeriac
1 Small Squash or Pumpkin
1 Carrot
2 Parsnips
6oz French Beans
1 Red Onion
1 Swede
75 ml Honey
3 Cloves Garlic
Salt and Pepper
Thyme, Bayleaf, Rosemary, Butter to finish
Olive Oil 
 

Method

Peel the root vegetables, chop rustically into ½ inch pieces, wash and set aside. Peel the onion, cut in half, cut out the core and slice each half into 3 wedges. Crush the garlic and finely chop the herbs. Bring a large pan of heavily salted water to the boil and individually simmer each vegetable until just tender, taking care not to over-cook. Plunge into very cold water to cool – stopping the cooking process. Drain and place in bowl. Top and tail the French beans, chop them in half and repeat the same blanching process. Sauté gently the red onion wedges until cooked al dente (so they retain some crunch). All the vegetables are now half cooked. They need to be mixed together with the garlic, herbs, honey and olive oil. Heat a large frying pan or heavy roasting tray, add a little olive oil and, when smoking, quickly fry the panache to create some caramelisation, season and set aside to cool.
 
The panache is now ready and can be kept refrigerated for up to 2 days until ready to serve. Simply heat up in180°C oven for about 10 minutes.
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