YOUNG CARROTS, FRENCH BEANS, FAVA BEANS, SUGAR SNAPS, TOMATOES AND BABY ONIONS IN GARLIC AND CHILI OIL


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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Garlic and Chili Oil
½ cup chili sauce with garlic
½ cup Japanese vinegar
¼ cup soy sauce
¼ cup sugar
1 cup canola oil
2 teaspoons sesame oil
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Vegetables:
¼ cup olive oil
36 baby onions, peeled
½ cup Sake
2 cups Chicken Stock – See recipe in Sauces and Dressings
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Mustard Vinaigrette - see recipe in Sauces and Dressings
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2 cups fresh fava beans, blanched
36 fresh sugar snap peas
36 baby carrots, blanched
Sea salt to taste
36 small yellow teardrop tomatoes


Directions

For Chicken Stock, heat all ingredients in large stockpot. Bring to boil. Reduce heat and simmer for 2 hours. Skim surface occasionally. Strain stock through colander lined with cheese cloth. Place in plastic container in freezer and use as needed. Heat before serving.


For Mustard Vinaigrette, combine all ingredients except, oil and Worcestershire sauce, in work bowl of food processor. With machine running, gradually pour in oil; add Worcestershire sauce. If too thick, add a little water. Store in squeeze bottle in refrigerator until ready to use.


For Garlic and Chili Oil, bring all ingredients together in pot and bring to boil. Simmer 20 minutes and refrigerate until ready to use.


For Vegetables, heat olive oil over medium high heat. Add pearl onions and sauté until golden brown. Add Sake and reduce to a glaze. Add reserved Chicken Stock and simmer 20 minutes. Remove onions and reserve. Boil stock and reduce to about ¾ cup.


Bring stock to boil and add onions, Fava beans, sugar peas, and carrots and cook a few minutes. Season with sea salt. Mix in tomatoes and add ½ cup Garlic and Chili Oil. Place on plate and garnish with Mustard Vinaigrette. Serve and enjoy!


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