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Meli Melo of Vegetables, Herbs and Flowers

September 1, 2010 No Comments

To mark spring, I found this recipe that is a beautiful representation of how beautiful spring produce can be.



  • sugar cabbage
  • green mustard
  • baby carrots
  • green beans
  • zucchini
  • Spanish flat beans
  • broccoli
  • swiss chard
  • fennel
  • baby beetroots

Herbs and flowers:

  • water cress
  • dill
  • coriander
  • chervil
  • pansy
  • borage flowers
  • cucumber flower
  • camomile
  • nasturtium

How to…

For the vegetables

Cut the sizes and shapes you want; I would  suggest a couple of bite sized pieces.  Blanche all the vegetables, one at the time,  in salted boiling water until tender. Cool   down in ice  water.

For the herbs and flower

Using what you have in your garden or at the market, you will be able to find a very  large selection of herbs. (If you have any leftover herbs, dry them in a very low oven: 80°C for 30 mins, and add to salad dressings, etc.)
Emulsify 1 tbsp of hot water with 3 tbsp of butter by whisking over very low gas. Reheat the vegetables with a little of the butter emulsion and a pinch of salt.
Put the vegetables on the plates, play with all the different shapes and colours to bring spring vegetables to life, add the herbs and flowers on the top, drizzle a good quality olive oil around the plates.

Buon Appetito!

This recipe was taken from: http://www.melbournefoodandwine.com.au/recipe/811/meli-melo-of-vegetables-herbs-and-flowers-/

Herbs and Flowers, Meli Melo of Vegetables, Vegetables

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