NATURALLY-GROWN VEGETABLES WITH MUSHROOMS

INGREDIENTS (SERVES 2)

Vegetables:
1 Flowering courgette
2 Mini carrots
1 Small leek
5 gr. Samphire
10 gr. Wild swiss chard
2 Young onions
4 Wild asparagus spears
1 Green asparagus spear
6 gr. Potato
6 mange-tout
5 gr. Young beans
6 gr. Broccoli
6 gr. Cauliflower
1 artichoke
5 gr. Broad beans
5 gr. Shelled peas
1 turnip
5 gr. Cardoon
10 gr. Morel mushrooms
10 gr. Borage
2 wild garlic flowers
Vegetable consommé (50ml.):
Vegetable peelings
Mushroom stems
Water
Salt
Pepper
Others:
1 pinch ascorbic acid (vitamin c)
Olive oil
Grey salt
Pepper
1 knob butter

PREPARATION

Vegetables:
Cut and shape each of the vegetables. Blanch the samphire in sea water with plenty of salt and cool on ice. Wash the borage and place in water with the ascorbic acid together with the artichoke and shaped potatoes. Peel the asparagus. Remove any dirt from the mushrooms using a brush and only a little water so that they do not become too moist. Set aside all the vegetables.

Vegetable consommé:
Cook the vegetable peelings and mushroom stems in lightly salted water. Strain through a cloth strainer, reduce by 3 / 4 and rectify the seasoning.

TO SERVE

Place all the vegetables in the Gastrovac with 50ml. of vegetable consommé and a pinch of salt and pepper. Cook at 65ºC for 20 minutes. Check the seasoning. Bind with a knob of butter and serve al dente.