Arrangement of cooked and raw seasonal vegetables, Argan oil perfumed green pea purée, and bulgur tabouleh with 4 year-old white Balsamic vinegar

jan bretschneider

jan bretschneider

24th March 2011

Arrangement of cooked and raw seasonal vegetables, Argan oil perfumed green pea purée, and bulgur tabouleh with 4 year-old white Balsamic vinegar

Great vegi starter


  • Recipe for 4
  • 100 g centrifuged cucumber juice
  • 1 g Agar-agar
  • 2 g Xeres vinegar
  • 2 g Vodka
  • 200 g Fresh green peas
  • 10 g Fresh cream
  • 10 g Argan oil
  • The right amount of salt, pepper, olive oil, cucumber balls, green onion
  • 14 New carrots (2 + 12)
  • 10 Green asparagus (2 + 8)
  • 6 Pink radishes (2 + 4)
  • 12 Mini-leaks
  • 500 g Carrot juice
  • 5 Artichokes with pepper vinaigrette
  • 3 g Coriander seeds
  • 300 g Vegetable broth
  • Bulgur tabouleh:
  • 60 g Cooked green peas
  • 60 g Cooked Bulgur
  • 60 g Brunoise cucumber
  • 40 g Dices of tomato
  • 8 g Snipped white onion
  • 8 g Crushed Estragon
  • QS Olive oil, salt, pepper, Espelette chili pepper
  • 1 dash of lime juice
  • 1 lime juice
  • 4 g White Balsamic vinegar
  • 50 g Spring honey
  • 30 g Honey vinegar
  • 50 g Olive oil


Cucumber Jelly
Boil cucumber juice, add the agar-agar and a little water, cook for about 10 minutes on low heat and pass through a strainer. Let cool down at room temperature, add the Xeres and Vodka, season again and then pour into the individual rectangular moulds.
Green pea purée
Cook the green peas in salted boiling water, let cool down, mix, pass in the sieve and then add the heavy cream and Argan oil, season. Put 30 g of purée in 4 glasses.
Bulgur tabouleh
Peel the cooked green peas one by one (yep, you got it) then mix with the remaining ingredients, place inside the glasses on top of the green pea purée, and set aside in the fridge.
With a mandolin, finely slice 2 new carrots, 2 asparagus and 2 radishes, keep the peelings in the fridge.
Peel and cook the remaining carrots in carrot juice with the coriander seeds wrapped in a bag.
Cook the remaining radishes, with a lid, in the vegetable broth.
Cook the remaining mini-leaks and asparagus in salted, boiling water.
Cook the artichokes Barigoule-style.
Honey vinaigrette
Temper the honey, blend in honey vinegar, whisk in the oil, season.
Chill the cooked vegetables in the vegetable broth with a trickle of olive oil. Season the raw vegetables.
Place the green pea purée in a plate with the cooked vegetables and raw vegetable shavings. Lay out the cucumber jelly. Pour the honey vinegar. Decorate with the cucumber balls and green onions. Prepare a bowl of bulgur tabouleh on the side.

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