Serves 8.
head of broccoli
4 carrots
4 courgettes
2 fennel bulbs
1 shallot, finely chopped
150g butter
1 cup white wine
salt and pepper
prepared chestnuts, to taste
200ml maple syrup
lemon juice, freshly squeezed
fresh parsley, chopped
Tête de Moine cheese, with its curler
Chop the vegetables and cook them in boiling water, making sure to put them in in order of hardness so that they all reach the same consistency (carrots first, courgettes last). When still al dente, drain and put aside.
Meanwhile gently cook the shallot in 50g butter, in a large frying pan, until transparent. Spoon in the white wine and increase the heat until the liquid reduces. Add a pinch of salt, a grind of pepper and the rest of the butter.
In a small frying pan, drop the chestnuts into a knob of melted butter and fry, then pour on the maple syrup, keeping the heat up until the liquid reduces.
On a gentle heat, put the drained vegetables, and chestnuts, into the wine sauce. Toss well and sprinkle with the lemon juice, salt and parsley. Decorate with frilled ‘flowers’ of Tête de Moine.