Ingredients
- 240 g carrots
- 240 g white cauliflower
- 150 g dishes
- 16 mignon turnips
- 3 artichokes
- 3 spring onions
- 1 red striped turnip
- 1 yellow turnip
- soy sauce
- Acacia's honey
- Sesame seeds
- lemon
- extra virgin olive oil
- salt
- pepper
Peel artichokes by eliminating the harder and more fibrous external "leaves" (they are called bracts) and leaving 2-3 cm of stem. Empty them from the internal beard (pappus) and cut them into 6 wedges each. As you clean them, immerse them in a bowl with 1/2 squeezed lemon and left in the water, to prevent them from oxidizing, becoming dark. Divide the cauliflower into tufts.
Clean the red and yellow turnips and cut them into chunks. Peel the mignon turnips too, leaving them whole, clean the dishes and cut them into pieces of 4-5 cm.
Wash the spring onions, remove the root and the top of the greenery and cut the rest into small pieces. Peel the carrots, cut them into quarters lengthwise, then into chunks.
Blanch for 2 minutes all the vegetables except the spring onion: start with cauliflower, carrots and large plates, all together; drain and spread them on a tray. Blanch the artichokes and put them back in the water and lemon. Finally, blanch the turnips and mignon turnips and also spread on the tray.
Heat 4-5 tablespoons of oil in a large pan and add the spring onion. After 1 minute, add the other vegetables and sauté them on high heat, stirring constantly, for 8-10 minutes.
Add in the last 2 minutes 1 tablespoon of honey, a drop of soy sauce and 1 tablespoon of sesame seeds. Turn off and season with salt and pepper.
To know: it is important to use, as recommended, acacia honey or honey, both with a very neutral flavor; aromatic honeys, especially chestnut, tend to change flavor when cooking, becoming unpleasant.
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