Mixed Spring Vegetables With Almond Cream

vegetables with almond creme sauce
Mixed Spring Vegetables With Almond CreamMatt Taylor-Gross

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.