"Orto": Vegetables That Look Like A Vegetable Garden

"Orto": Vegetables That Look Like A Vegetable Garden

"Orto": Vegetables That Look Like A Vegetable Garden

Sous vide cooking recipe for vegetable appetizers that look like a vegetable garden, by the famous Italian chef Daniel Facen

01 April, 2012
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Type of dish


Dietary Consideration

Season & Occasion

serves for


total time

2 HR 40 MIN


mixed vegetables
50 g (onion, carrot, celery)
Lamon beans
200 g
Balsamic vinegar
100 g
Agar agar
1 g
Rehydrated gelatine
1 g, soaked in ice water
100 g
100 g
100 g
30Be syrup
5 g
As needed
mixed vegetables
As needed (carrots, fennel, beets, onions)
500 g, raw, with pods
pea water
200 g
sodium alginate
0.9 g
calcium chloride
6,5 g for 1 l water


Step 01

For Bean “ground”

  • Sauté the vegetables in a little oil, add the beans (which have already been soaked in water for 12 hours) and then cover with vegetable broth and cook for two hours.
  • Let cool, blend and gather the water.
  • In a mixer, mix 500 g of the bean soaking water with very stiff egg whites and then let dry in the oven for 24 hours at 70°. Once the mixture has dried, pass it through a wide sieve, which will give the beans the appearance of soil ground.
Step 02

For Balsamic vinegar

  • Boil the vinegar for 3 minutes, lower the flame to 40°C and add the gelatin.
  • Let cool in the mould of your choice.
Step 03

For 30Be syrup

  • Mix the ingredients, boil then cook in vacuum pack at 65°C for 30 minutes.
Step 04

For Rhubarb

  • Cook the rhubarb in 5 g of 30Be syrup.
Step 05

For Vegetables

  • Cook the vegetables in water, let cool, then blend.
  • Cook the baby vegetables that you need for the composition of the dish in the blended vegetable water: the carrots in the carrot water, the fennel in the fennel water, etc.
  • Cook them by vacuum pack for about 30 minutes at 65°C.
  • Then let everything cool in ice and water.
Step 06

For Dehydrated beets

  • Cut the beets into thin slices and let them dry out in a 70°C oven.
Step 07

For Peas

  • Blend 500g raw peas with their pods, put into an evaporator at 35°C for 50 minutes at 140 rotations.
  • The collected vapour should be about 200 g colouring the clear water with the original product to give the original colour.
  • Prepare the plate with and decorate it with edible flowers.

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