MATT TAYLOR-GROSS
Recipes

Awaken Your Palate with Spring Colors

By SAVEUR Editors


Published on March 27, 2020

Mixed Spring Vegetables With Almond Cream
Mixed Spring Vegetables With Almond Cream

Inspired by the vegetable dishes Laurent Gras cooked during his time at Monaco’s Le Louis XV, this celebration of market fare is meant to be the centerpiece of a meal. The ingredients are permutable—peas, tomatoes, and favas in summer; beets, potatoes, and parsnips in winter—but all are enhanced with a kombu stock glaze (chicken or vegetable stock will do the job too) and laid over a bed of almond cream. Get the recipe for Mixed Spring Vegetables With Almond Cream »

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