Recipe: Oriental-Style Vegetable Medley

1 Peel and wash the carrots and turnips.

2 Cook the carrots for 5 to 7 minutes in salted boiling water. They should be crispy. Slice the onion, cut the garlic cloves in half and remove the germ. In a pan, sauté the onion and garlic with olive oil, add the zucchini, turnips, and bell peppers.

3 Salt and sauté the vegetables uncovered. Check the cooking, they should remain more or less crispy depending on your taste. Heat the veal stock, add the tomato paste and spices.

4 If you use powdered stock, dilute it in 1.25 cups (30 cl) of the carrot cooking water. The sauce should be creamy and coat the vegetables well, it should coat the vegetables. If it is too liquid, reduce to the desired consistency.

Drain the carrots and add them to the vegetable medley. Pour the spiced sauce over the vegetables. Check the seasoning.

5 Serve these vegetables with, for example, lamb chops.