Ribbons of steamed vegetables with Le Guérandais Guérande Salt

15 min
0 avis


  • 3 turns of the Le Guérandais salt mill
  • 2 carrots
  • 1 red pepper and 1 yellow pepper
  • 1 courgette
  • 1 white or black radish
  • 1 onion
  • 1 celery stick

For the vinaigrette:

  • olive oil
  • red wine vinegar
  • 1 tablespoon chopped chervil

Preparation :

Wash all the vegetables, peel the carrots and the radish, then cut into quarters lengthways.

With a peeler, peel long ribbons of vegetables.

Steam each vegetable separately for a few minutes. Avoid steaming for too long, so the ribbons stay crunchy!

Arrange the hot vegetables on the plate, add a drizzle of chervil vinaigrette and 3 turns of the Guérande salt mill.

Author: Lissa STREETER
Photo: Rina NURRA

Food-lovers' opinion

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To get ribbons with an even thickness, always peel towards you.