Arlequin du Potager en Aigre-Doux (Sweet and Sour V

Name: Arlequin du Potager en Aigre-Doux (Sweet and Sour Vegetable Assortment)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 baby carrots, trimmed; 4 baby turnips, trimmed; 4 baby beets, trimmed; 2 cups baby mesclun greens; 1 small red onion, thinly sliced ( 1/2 cup); Thinly sliced raw beet, parsnip, and/or yellow squash; Black currants, red currants, blueberries, and/or raspberries, for garnish; Edible flowers, for garnish; Fresh chervil, parsley, and oregano leaves, for garnish; Fleur de sel, optional; 1/4 cup lime juice; 4 tsp. acacia honey; 3/4 cup olive oil

Servings: persons

8 baby carrots, trimmed
4 baby turnips, trimmed
4 baby beets, trimmed
2 cups baby mesclun greens
1 small red onion, thinly sliced ( 1/2 cup)
Thinly sliced raw beet, parsnip, and/or yellow squash
Black currants, red currants, blueberries, and/or raspberries, for garnish
Edible flowers, for garnish
Fresh chervil, parsley, and oregano leaves, for garnish
Fleur de sel, optional
1/4 cup lime juice
4 tsp. acacia honey
3/4 cup olive oil

1
To make Vegetables: Bring large pot of salted water to a boil.
2
Add carrots, and cook 5 to 6 minutes, or until tender enough to pierce with tip of knife.
3
Remove with slotted spoon, and set aside.
4
Add turnips to pot, and cook 8 to 10 minutes, or until tender.
5
Remove with slotted spoon, and set aside.
6
Add baby beets to pot, and cook 10 to 15 minutes, or until tender.
7
Drain.
8
When cool enough to handle, peel beets, turnips, and carrots, if necessary.
9
Cool to room temperature.
10
Cut beets and turnips into quarters, and set aside.
11
To make Sweet and Sour Sauce: Blend lime juice and honey in blender until smooth.
12
With motor running, add oil in steady stream until sauce thickens and turns opaque, like mayonnaise.
13
Season with salt and pepper, if desired.
14
To serve: Spread large circle of Sweet and Sour Sauce on each plate.
15
Arrange carrots, quartered turnips, and quartered beets in shape of a five on die (2 items on top, 2 on bottom, 1 in center).
16
Arrange greens, red onion, and raw beet slices around vegetables on plate.
17
Garnish with berries, edible flowers, and herbs, and season with fleur de sel, if using.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 baby carrots, trimmed, 4 baby turnips, trimmed, 4 baby beets, trimmed, 2 cups baby mesclun greens, and more.

Yes, Arlequin du Potager en Aigre-Doux (Sweet and Sour Vegetable Assortment) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arlequin du Potager en Aigre-Doux (Sweet and Sour Vegetable Assortment)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions