Garden Winter Vegetable Salad with Truffle

VEGETABLE STOCK

1 Tb extra-virgin olive oil 

1 Leek white and green parts, well rinsed and thinly sliced 

2 cloves of garlic, finely minced 

2 medium sized carrots, peeled and chopped 

1 small or 1?2 large turnip, peeled and chopped 

2 stalks of celery, chopped 

1 medium zucchini, chopped 

1 medium tomato, chopped 

2 dried bay leaves 

5-6 sprigs of fresh thyme 

1 Tsp Sea salt 

2-3 black peppercorn 

2lt water

GARDEN WINTER VEGETABLES

1 Tb extra-virgin olive oil 

2 Tsp butter 

1 Tsp apple cider vinegar

4 Small radishes cut into half 

1 half small Turnip chopped 

1 half small fennel bulb chopped 

1 small zucchini chopped 

4 sprigs asparagus 

4 Dutch carrot 

50g snow peas 

50g green peas 

Half small black truffle (dice half for cooking and slice half for top garnish)

VEGETABLE STOCK

1. In a large heavy stockpot heat the olive oil and cook sliced leeks over low heat for 5 minutes to soften. Add garlic and stir until fragrant

2. Add the remaining vegetables, herbs, salt and pepper with water. Bring to boil, reduce heat and simmer uncovered until amount of water reduce to half

3. Use sieve and pour stock into jar

GARDEN WINTER VEGETABLES

1. Add snow peas and green peas to a saucepan of boiling water and cook for 1 minute, then drain and keep in cold water    

2. In a frying pan, heat the olive oil saute?ed vegetables few minutes to stable colour.

3. Add 1 cup of vegetables stock with butter, apple cider vinegar, salt to taste, simmer until vegetables soft, add half of black truffle keep cooking for 1-2 minutes, take out vegetables, keep cook the stock until thicken.

4. Plate the dish in a bowl, slice the other half of black truffle on top of vegetables, serve hot.