Tips

Tips for a dazzling and delicious vegetable stir-fry

A dazzling and delicious vegetable stir-fry

by Michel Roth

P R E PA R AT I O N

Cut vegetables into even-sized pieces for a beautiful presentation and harmonious flavours.

C O O K I N G

- Blanch root vegetables and greens separately for 2-3 minutes in salted boiling water, then use iced water to cool down and preserve colours and vitamins.
- Fry all vegetables on medium heat with olive oil.
- It is best to add salt from the start to draw moisture out and avoid browning.
- Adapt cooking time depending on the vegetable:
• Start with root vegetables needing longer cooking time (carrots, turnips, celery, parsnips, etc.),
• Then add the other vegetables with a shorter cooking time (courgettes, spinach, cabbage, radishes, beans, peas, asparagus, etc.).
To keep nutrients and the colour of vegetables, avoid cooking in water or stock for too long: the longer vegetables are cooked in liquids, the more it will lose texture and vitamins.

S P I C E S

Turmeric, nutmeg, cardamom, four-spice mix, coriander, green curry, cumin, tandoori, ginger...
All those go beautifully with vegetables.
Four-spice, cumin, tandoori and masala are perfect for carrots, turnips and celery.
Ginger goes perfectly with leeks, soybean sprouts, mange-tout peas and green beans.
Courgettes can be seasoned with exotic spices such as ras el hanout, curry or turmeric.
A mix of fresh herbs also perfectly complement vegetables: chop some parsley, basil, chervil and coriander finely and add at the end with lemon or citrus oil.
Asian flavours such as ginger, lemongrass or soy sauce also do great.

The testimony of Michel Roth

It seemed like a natural fit and I feel very connected to DE BUYER. This company embodies the history of our region, a history of family tradition which is being modernised but which maintains a solid foundation. The people working there act as if they’re making pans for themselves. I can see the values I appreciate at DE BUYER: precision, simplicity, respect, work, craftsmanship, and an attachment to the region. There’s a level of excellence while maintaining humility. That’s rare, and that’s what makes the difference. Those values are also what I look for in my teams; everybody is working with a sense of sincerity.

MORE ABOUT MICHEL ROTH

Michel Roth
BEST MASTER CHEF OF FRANCE, BOCUSE D'OR

Michel Roth is one of the most accomplished chefs in the world, having been awarded some of the most prestigious titles in French gastronomy: in 1985 he won the Pierre Taittinger International Culinary Prize, before receiving the Bocuse d’Or and Meilleur Ouvrier de France titles in 1991. Michel Roth represents the epitome of haute cuisine and excellence.
Originally from the Grand Est, a region of France which he holds particularly dear, Roth shares strong values with DE BUYER.

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