• 3 Ratings

Don't be intimidated by chef Jean-Georges Vongerichten's whopping 27 vegetables -- just use an interesting mix of flavors and colors.




  • Bring two large pots of salted water to a boil. Prepare an ice-water bath; set aside. If using red beets, blanch in one pot, and transfer to water bath to prevent any further cooking. Remove from ice bath, and drain. Set aside. Discard blanching water as it will discolor other vegetables. In the second pot, blanch the remaining vegetables separately, beginning with the lightest in color and proceeding to the darkest in color, until just tender. Transfer to ice bath. Remove, and drain. Set aside.

  • In a blender, combine chives, grapeseed oil, and salt. Puree until smooth. Let rest until mixture has settled. Strain through a fine sieve, and set chive oil aside.

  • In a small saucepan, bring 1/4 cup water and 4 tablespoons butter to a boil. Season with salt and cayenne. Divide remaining 2 tablespoons butter between two large skillets. Heat over medium heat until melted. Divide mushrooms between skillets, and saute until tender. Season with salt. Pour half the butter-and-water mixture into each skillet. Divide vegetables between skillets, and cook until just heated through. Season with salt and pepper. Add tomatoes, and toss to combine. Transfer vegetable mixture to a large platter. Top with herbs and flowers. Drizzle with chive oil. Serve immediately.

Cook's Notes

Jean-Georges likes unusual baby vegetables such as French breakfast radishes, pink carrots, and purple kohlrabi, but regular-size veggies cut into small pieces are equally suitable. So as not to discolor the water, always blanch light-colored vegetables before darker ones.


3 Ratings
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