Typical cuisine from Provence with style - that's how Chef Benoît Witz at the restaurant Hostellerie de l'Abbaye de la Celle sees his specialties. Here he's preparing a vegetable dish with courgettes, fennel and onions.
Provençal Spring Vegetables
80g green beans
one clove of garlic
For the Vegetables:
Cut the vegetables (fennel, zucchini, onions, green beans, peas) into pieces of about the same size. Heat a little olive oil in a round-bodied ceramic pot on the stovetop. Add the fennel and onions, and sautee for two minutes. Then add the green beans and zucchini. Salt lightly and let them simmer in their own juice for another five minutes. To preserve the vegetables' color, sprinkle with olive oil occasionally while cooking.
Add the peas and let everything steep for another minute. Remove from heat.
Mix the mint, basil, lemon balm, parsley, garlic, olive oil, and salt with a mortar and pestle until the pesto has the desired consistency.
Garnish the finished vegetables with zucchini blossoms and the pesto, and serve in the pot. Bon appetit!
This recipe comes to us courtesy of chef Benoît Witz at the restaurant Hostellerie de l'Abbaye de la Celle, France.