Valencian Vegetables

*This recipe was created for 10 servings. To adjust the serving quantity, enter a new yield (10 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Saffron 1 pinch
Oil 60 mL
Chopped onions 650 mL
Chopped garlic in oil 15 mL
Canned diced tomatoes 1 kg
White wine 375 mL
Waxy potatoes 1.25 kg
Carrots 1.25 kg
Parsnips 1.25 kg
Turnips 1.25 kg
Cinnamon Sticks 290 g 2 each
Bay Leaves, Whole 60 g 3 pieces
Sea Salt, French Mediterranean 1.1 kg 1 pinch
Pepper, Black Whole 575 g 1 pinch
Canned chickpeas 1 kg
Flavouring Mix
Olive oil 125 mL
Blanched almonds 250 mL
Chopped garlic in oil 15 mL
Parsley Flakes, Dehydrated 85 g 30 mL
Fresh bread crumbs 250 mL


Vegetables: Soak the saffron in a splash of boiling water for 10 minutes, then crush it firmly with a spoon. Heat the oil in a large saucepan and add the onion and garlic. Fry gently for 5-10 minutes until soft and golden, but not browned. Add the tomatoes and bring to a simmer. Add the wine and simmer briskly for a couple of minutes to evaporate the alcohol. Add the vegetables along with the saffron and its soaking water. Pour in enough water to barely cover the vegetables and bring to a boil. Add the cinnamon sticks, bay leaves and season. Cover the pan and cook for 15-20 minutes, until the vegetables are tender.

Flavouring Mix: Meanwhile prepare the flavouring mix. Heat the olive oil in a frying pan and add the almonds. Fry gently until they turn golden brown. Stir in the garlic and parsley and fry for 1 minute before adding the bread crumbs. Fry another minute so they take up the oil and brown slightly. As soon as the vegetables are tender add the chickpeas and stir in the flavouring mix. Bring to a boil uncovered until the liquid is reduced to a small amount of sauce - this will take about 10 minutes. Serve the vegetables warm with couscous.

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