INGREDIENTS

(serves four)

120g couscous
280g butter
1tbs olive oil
Salt and pepper
250g turnips
250g carrots
200g baby white onions
150g cabbage, shredded
100g baby broad beans
250ml water
1 bunch of broad-leaved parsley, roughly chopped
40-50ml argan oil

METHOD

Steam the couscous according to instructions on packet. Fork in 50g butter, olive oil, salt.

Stew the vegetables in 50g of butter till tender. Glaze with another 50g of butter and season. Boil the water and 180g of butter. Pour mixture into a bowl. Add the parsley. Blend and pass through a chinois.

In the middle of a plate, make a small well of couscous seasoned with argan oil. Arrange the vegetables in a dome in the middle of couscous. Sprinkle some more couscous over the top of the vegetables. Pour the emulsified parsley sauce around the vegetables.

Alain Passard

Photo © Sam Bailey