RECIPES

Petit Vegetables ‘Almondine’

By Chef Chris Yuille
October 31, 2024
Serves
8

In this Recipe

California Native Mountain Wildflower Honey
California Native Mountain Wildflower Honey
Ingredients
Romanesco1 head, cut into florets
Cipollini Onions8
Brussels Sprouts8
Baby Carrots8
Baby Golden Beets8
Endive1 green and 1 red
Breakfast Radish1 bunch
SAUCE ALMONDINE-
Butter2 sticks salted, diced
Almonds1/2 cup sliced
Flamingo Estate Biointensive Native Wildflower Honey2 tbsp
Lemons1/2 of one, juiced
Steps
  1. Separately blanch the romanesco, cipollini onions, brussels sprouts and carrots in boiling salted water until just tender. Cover the beets with cold salted water, then simmer until tender. Cut the cooked vegetables into bite-sized pieces. Separate the endives into leaves, then wash thoroughly along with the radishes. Arrange vegetables evenly across eight plates.
  2. Place butter and sliced almonds in a small pan over medium heat, stirring constantly until the butter begins to brown. Remove from heat and the Flamingo Estate Wildflower Honey, followed by the lemon juice.
  3. Finish each dish with the sauce tableside.
Cook a meal for someone you love
Cook a meal for someone you love