Ingredients
Serves 4-61 bunch of baby carrots
1 bunch of baby turnips
1 bunch of pencil leeks
1 bunch of finger fennels
200g broad beans
Couple of punnets of baby herbs
1 small truffle
1 tbsp of Dijon mustard
50 ml white wine vinegar
120 ml of olive oil
30 ml of truffle oil
salt
Method
Clean and peel vegetables and blanch each type individually in boiling salty water until tender but still a bit crunchy. Refresh in iced water straight away to stop the cooking and keep the beautiful color of the vegetables.
To make the dressing simply mix the mustard, vinegar, salt & pepper and slowly add the 2 oils.
Slice the truffle as thin as you can.
To serve, re-heat the vegetable in salty boiling water, drain, season with salt and place on the plate as you fancy. Then dress with the vinaigrette, truffle slices and mix baby herbs.
Tips and tricks for the home viewer:
The dish is all about the the amazing Australian products. This beautiful dish is served at Bilson’s for vegetarians and is also great for anyone with food allergies.