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* Note: Chef Jean-Georges likes to use unusual baby varieties such as French breakfast radishes, pink carrots, and purple kohlrabi, but regular-size vegetables cut into small pcs are equally suitable.
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Of course, you aren't required to use twenty-seven different vegetables, either - the idea is to incorporate a variety of flavors and colors.
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Bring two large pots of salted water to a boil.
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Prepare an ice-water bath; set aside.
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If using red beets, blanch in one pot, and transfer to water bath to prevent any further cooking.
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Remove from ice bath, and drain.
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Set aside.
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Throw away blanching water as it will discolor any additional vegetables.
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In the second pot, blanch the remaining vegetables separately, beginning with the lightest in color and proceeding to the darkest in color, till just tender.
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Transfer to ice bath.
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Remove, and drain.
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Set aside.
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In a blender, combine chives, grapeseed oil, and salt.
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Puree till smooth.
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Let rest till mix has settled.
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Strain through a fine sieve, and set chive oil aside.
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In a small saucepan, bring 1/4 c. water and 4 Tbsp.
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butter to a boil.
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Season with salt and cayenne.
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Divide remaining 2 Tbsp.
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butter between two large skillets.
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Heat over medium heat till melted.
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Divide mushrooms between skillets, and saute/fry till tender.
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Season with salt.
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Pour half the butter-and-water mix into each skillet.
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Divide vegetables between skillets, and cook till just heated through.
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Season with salt and pepper.
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Add in tomatoes, and toss to combine.
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Transfer vegetable mix to a large platter.
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Top with herbs and flowers.
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Drizzle with chive oil.
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Serve immediately.
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This recipe yields 10 to 12 servings.
