Search
The Caterer

Carrots, turnips, green cabbage, broad beans in light couscous with argan oil by – Alain Passard

11 September 2006
Carrots, turnips, green cabbage, broad beans in light couscous with argan oil by – Alain Passard

INGREDIENTS

(serves four)

120g couscous
280g butter
1tbs olive oil
Salt and pepper
250g turnips
250g carrots
200g baby white onions
150g cabbage, shredded
100g baby broad beans
250ml water
1 bunch of broad-leaved parsley, roughly chopped
40-50ml argan oil

METHOD

Steam the couscous according to instructions on packet. Fork in 50g butter, olive oil, salt.

Stew the vegetables in 50g of butter till tender. Glaze with another 50g of butter and season. Boil the water and 180g of butter. Pour mixture into a bowl. Add the parsley. Blend and pass through a chinois.

In the middle of a plate, make a small well of couscous seasoned with argan oil. Arrange the vegetables in a dome in the middle of couscous. Sprinkle some more couscous over the top of the vegetables. Pour the emulsified parsley sauce around the vegetables.

Alain Passard

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.