Gratin of baby vegetables á la terroir

Turn vegetables into a creamy delight and enjoy with a glass of crisp South African white like Foot of Africa Chardonnay.

Serves
4

Ingredients

  • 16 or so baby onions peeled
  • 20 baby carrots (1cm of stalk left on)
  • 16 pairs of baby corn
  • 4-6 baby aubergines (Thai Brinjals), cut in two down the middle
  • 1 aubergine cubed
  • 12-16 baby new potatoes
  • 45ml olive oil
  • 1 clove garlic, peeled
  • 3 sprigs thyme
  • salt and lemon juice

For the Hollandaise Sauce:

  • 3 egg yolks
  • 300ml clarified butter or ghee, warmed
  • 45ml white wine vinegar
  • 5 white peppercorns or a pinch of white ground pepper
  • 1 small bay leaf
  • 30ml hot water
  • 1 tbsp truffle oil (optional)

Method

  1. Boil the baby potatoes for about 5 mins.
  2. Add the onions and carrots, cook for a further 5 mins, then add the baby corn and cook for another 2-3 mins until the vegetables are all cooked. Drain and keep warm.
  3. Meanwhile heat a non-stick frying pan. Add the olive oil and then the aubergines – cook on a medium heat until brown. Turn over, add thyme and garlic and finish cooking until soft. Cover and allow to infuse for a
    few minutes.
  4. For the sauce, reduce the vinegar with the pepper and bay leaf by half in a saucepan. Allow to infuse for a few minutes and strain into a stainless steel bowl. Place this bowl over a pot of simmering water, add the water and whisk to start cooking the yolks. Slowly add the butter,
    whisking all the time. When all the butter is incorporated, after about 5-7 mins, add salt and a squeeze of lemon juice. Whisk in the truffle oil and keep warm.
  5. To serve, preheat the grill. Place the cooked vegetables in a heatproof dish and season. Spoon over the sauce and lightly brown over the grill.
  6. Pour yourself a glass of Foot of Africa Chardonnay 2007 and enjoy!

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