Food

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.

For the Hollandaise Sauce:

Boil the baby potatoes for about 5 mins.
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.
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.
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.
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.
Pour yourself a glass of Foot of Africa Chardonnay 2007 and enjoy!

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