Yellow place with aioli - Yellow place with aioli - Healthy and gourmet meal idea

Yellow place with aioli

Prep Time30 mins
Cook Time45 mins
Total Time45 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Crustacean fish and seafood, Place
Servings: 4
Calories: 230kcal


  • 4 Yellow place pad
  • 8 Mini carrot tops
  • 8 Cébette
  • 4 Small round turnip
  • 4 Potato
  • 4 Artichoke
  • 2 Cooked beetroot
  • 2 Red onion
  • 5 cl White wine
  • 4 Garlic clove
  • 4 c. soup Thyme
  • 4 c. soup Safran
  • 150 g Caster sugar
  • Sunflower oil
  • Olive oil
  • Coarse salt
  • Salt flower
  • Pepper mill


  • Wrap each cobblestone in coarse salt for 5 minutes to firm. Rinse, dry, place on each a sprig of thyme, pepper and a little olive oil, then roll them in film tight film to get beautiful rectangles. Book fresh.
  • Peel all the vegetables. In boiling salted water, cook the turnips cut in 4 for 6 min, the carrots 5 min, the steaks 2 min. Cut the potatoes in slices of 2 cm, cook them 8 min in simmering salt water and saffron. Sauté the artichokes cut in 2 in oil, salt, pepper, deglaze with white wine, cook covered for 5 min. Cut the red onions into 8, bake at 180 ° C (tea 6) 15 min on a plate with olive oil, salt, pepper and a little sugar. Mix the beets with 25 cl of water, salt and pepper.
  • Prepare the aioli: pile garlic cloves, put them in oil, salt and pepper.
  • Heat the vegetables 6 minutes in the oven, cook the place with steam at 100 ° C for 5 min. Arrange with aioli and beetroot coulis. Finish with a touch of fleur de sel.

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