jeudi, avril 14, 2011

Faux Carpaccio de Légumes de Joël Thiébault : betteraves colorées, radis rouges, feuilles de chêne, orange à l'huile d'olive citron vert et tahiné

Incroyable ce marché de Légumes Bio de chez Joël Thiébault un samedi matin, une vraie corne d'abondance si je pense à tout ce que j'ai pu faire avec : des mini cupcakes, un curry de topinambours, un en-cas Libanais et encore des topinambours au gingembre
Plus cette colorée collation pour un déjeuner improvisé et le soir encore pour finir les derniers topinambours, un chaud Colombo pour penser encore aux Antilles !
J'ai fait ce faux carpaccio de Légumes d'abord dans ma tête en pensant au contenu de mon panier à Légumes sur le chemin du retour. Je le disais récemment dans l'interview que m'a consacrée Alimagi le site du Ministère de l'Agriculture et de l'Alimentation : je ne pars quasi jamais d'une recette, mais c'est plutôt tout le contraire puisque ce sont justement les produits à ma disposition qui m'inspirent et me donnent envie de telle ou telle préparation. Ce midi j'ai eu encore le souhait de profiter de l'excellente qualité de ces beaux vrais légumes en les savourant le plus simplement du Monde. La rapidité de l'exécution est aussi importante quand on fait un pause courte mais néanmoins très Gourmande.

Faux Carpaccio de Légumes croquants de Joël Thiébault : Betteraves colorées et zébrées, petits radis rouges, coeur de feuilles de chêne rouge et suprêmes d'Orange Vinaigrette à l'huile d'olive citron vert et Tahiné

pour une pause déjeuner en solo mais en TechniColors:
préparation : 10' - pas de cuisson

1 petite betterave jaune
1 petite betterave blanche
1 petite betterave rouge zébrée de Chioggia
1 coeur de feuilles de chêne
1 topinambour 
petits radis rouges 
petits oignons rouges (facultatif j'ai oublié les miens et c'était très bon)
des suprêmes d'orange
de la coriandre fraîche à volonté
de la fleur de sel
rasade d'huile d'olive de qualité
le jus d'un 1/2 citron vert 
1 cuillère à café de tahiné

J'ai fait ma Sven Chartier du Saturne, au dernier Paris des Chefs de Villepinte avec son assiette de Légumes à la croque au sel, huile de noisette. Sauf que j'ai juste sorti une simple râpe n'ayant pas encore de mandoline et me suis préparé un faux carpaccio avec tous mes légumes frais émincés finement que je n'ai même pas épluchés à part les topinambours et l'oignon rouge.

J'ai commencé à dresser dans l'ordre : de la betterave jaune, de la blanche, de la betterave rouge zébrée de Chioggia, de la feuille de chêne, du topinambour, des petits radis rouges bien croquants, des petits oignons rouges, des suprêmes d'orange surmontés de coriandre fraîche et de fleur de sel. C'était mon inspiration toute végétale du jour avec une vinaigrette à tomber à base d'huile d'olive, citron vert et surtout tahiné :  c'était bon, c'était frais je me suis régalée !

Dans le noir, toutes les couleurs s'accordent.
|Francis Bacon|.

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73 commentaires:

  1. je n'ai jamais gouté de betterave crue, et suis persuadée que je devrais

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  2. Bonjour Nawal !
    Superbe assiette ! je me doute que tu as dû te régaler...
    Bonne journée.
    Christophe

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  3. - Christiane je te le conseille vivement, et les topinambours aussi. C'est frais, c'est croquant !
    On fait le plein de bonnes choses et de "Végétalité" et c'est moi l'Omnivore option Carnivore qui dis ça !
    - Bonjour Christophe,
    Comment va ? :)
    Je te remercie, oui j'accorde beaucoup d'importance à mes assiettes, l'appétence est primordiale pour moi dans la Cuisine. Là j'étais servie avec toutes ces couleurs hihihi ;)
    A Bientôt !

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  4. Cette assiette végétale est super tentante ... je n'ai pas de Joël Thiebaut ici mais ça me parle ton assiette ....

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  5. ça croque sous la dent et ça éclate autant aux yeux qu'aux papilles... ces petites recettes-là me font rêver! Merci Nawal.

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  6. Anonyme14.4.11

    Très appétissante cette assiette ! beaucoup plus que les photos précédentes ;-)
    Donc, tu as aussi goûté le topi cru. C'est pas mal hein ?

    Mag à l'eau

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  7. Une assiette colorée comme je les aime, je ne connais pas toutes ces sortes de betterave, mon retour en France va être plein de curiosités. J'ai une liste longue comme le bras de produits "insolites" à dénicher.

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  8. Anonyme14.4.11

    Tiens c'est tellement beau que ça me fait envie alors que je n'aime même pas les betteraves :)

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  9. - Bérangère, à ton prochain séjour Parisien on peut lui rendre visite si tu veux ?
    - Merciii à toi Fabienne, c'était Exactement ça pour les sensations ;)
    - Coucou Mag à l'eau, comment va ? Tu sais quoi j'ai presque même préféré le Topinambour cru à la Betterave.
    - Ma Chère Boljo,
    Je suis comme toi depuis mon retour en Métropole, j'ai plein d'envies et ça dure ça dure depuis des mois pour mon plus Grand Plaisir ;)
    - Marie, c'est mignon et trop gentil ce que tu m'écris là merciii ;) D'ailleurs j'en réalise que normalement je ne raffole pas trop de la Betterave non plus huhuhu ...
    - Merci La Fourmi des Caraïbes ;)
    Tu as vu c'est même Veggie !

    Excellent Week-End à vous !

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  10. Je découvre ton blog et je suis fan ! Les cupcakes sont sublimes, j'en veux j'en veux j'en veux ! Tout a l'air délicieux, je ne savais pas où mettre mon commentaire... ! ;)

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  11. MAIS pourquoi je ne pense jamais à faire ce genre de carpaccio, moi ?? (bon j'avoue, les légumes d'hivers du Québec, c'est pas la joie, mais bon...)
    Je vais laisser ta page de blog ouverte pour me rappeler de cette belle recette colorée au moment opportun !

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  12. si c'est aussi bon que beau...

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  13. - ThomNam Bienvenue ET Merci pour ta visite ;)
    Du coup moi aussi je m'en vais découvrir ton univers, A Bientôt !
    - Coucou Ma Christelle, Ouiii mais toi tu peux manger du Steak de Caribou à toutes heures huhuhu ;)
    - Marie, le ramage, le plumage toussa c'était Bien ! ;)

    Bonnes Fêtes Pascales à vous !

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  14. c'est vraiment beaucoup trop beau pour le déguster les yeux fermés ( je n'ai jamais vu de telles betteraves " en vrai" )

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  15. Quelle splendide betterave ! Je la prends elle seule sur une assiette blanche et contemple...

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  16. Cette recette est vraiment magnifique, bravo!

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  17. Superbe photo avec toutes ces couleurs! Bientôt sur CuisiCook.com? ;)

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  18. Merci pour cette recette ! Bonne journée

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  19. Merci pour cet excellent post j'ai beaucoup appris !
    immobilier neuf
     
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    The False Carpaccio of Joël Thiébault Vegetables is a culinary masterpiece that celebrates culinary creation. The vibrant array of colored beets, red radishes, and oak leaves creates a feast for the eyes, inviting diners into a world of color and flavor. The innovative combination of orange with lime and tahini olive oil elevates the dish, providing a harmonious balance of citrusy zing and creamy richness. Each bite is a symphony of textures and tastes, showcasing the chef's dedication to quality ingredients and impeccable presentation. This dish is a true testament to the beauty of gastronomy and a true testament to the beauty of gastronomy.

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    The False Carpaccio from Joël Thiébault Vegetables is a visually stunning dish with vibrant colors and flavors. It features beets, red radishes, oak leaves, orange zest, lime, and tahiné olive oil. The dish showcases Chef Joël Thiébault's culinary expertise and is a must-try for food enthusiasts seeking a unique and exquisite dining experience. The dish is a refreshing contrast in taste and texture.

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  28. necesito un buen abogado de accidentes automovilísticos The Faux Vegetable Carpaccio by Joël Thiébault is a visually appealing and visually appealing culinary creation. The dish features colored beets and red radishes, a combination of different vegetables and flavors, including oak leaves, orange, lime, and tahini olive oil. The dish demonstrates the artistry of food presentation and balances flavors, textures, and colors. Commenters can share their personal experiences with similar dishes or thoughts on unconventional ingredients. The tahini olive oil dressing adds a unique twist to the classic Carpaccio. The chef's reputation and expertise in the culinary arts can be mentioned. Conversations could explore the health benefits of incorporating a variety of vegetables in one's diet. Those who have tried the dish may share their tasting experience and any modifications they made. Overall, the Faux Vegetable Carpaccio is a testament to creativity and innovation in the culinary realm.

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  29. The dish, a faux vegetable carpaccio, was a delightful blend of earthy beets, crisp radishes, and delicate oak leaves, creating a harmonious symphony of flavors. The vinaigrette with lime and tahini olive oil added a zesty and nutty undertone, enhancing the dish's complexity. The choice to leave some vegetables unpeeled added authenticity, allowing natural flavors to shine through. The addition of fresh coriander and a sprinkle of fleur de sel added herbal and salty notes, enhancing the dish's complexity. The dish turned into a Technicolor feast, celebrating nature's bounty and the joy of simplicity and savoring ingredients at their peak. The dish showcased the artistry of Joël Thiébault and the chef's passion for quality ingredients and creative cooking. The dish was a testament to the artistry of both chefs and their culinary skills big truck accident attorney

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    Joël Thiébault's Faux Vegetable Carpaccio is a visually stunning dish that showcases his culinary creativity. The vibrant colors of the beets and radishes add a unique twist to the traditional carpaccio, creating a delightful balance of earthy and peppery flavors. The inclusion of oak leaves adds a refreshing texture, while the citrusy notes from the orange and lime zest brighten up the plate. The tahini olive oil drizzle adds a creamy and nutty richness to the dish. Each bite is a symphony of flavors and textures, making it a true testament to Thiébault's culinary mastery. The dish is a perfect example of how Thiébault elevates simple ingredients to culinary perfection. The precision of the beets and radishes, along with the use of tahini and olive oil as a dressing, add a creamy, luxurious element. This carpaccio is a refreshing departure from the usual meat-based versions, showcasing Thiébault's commitment to quality. It is a culinary masterpiece that leaves a lasting impression, showcasing Thiébault's culinary mastery and creativity.

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  32. Anonyme22.11.23

    "Faux-carpaccio-de-legumes-de-joel" is a dish that mimics the Italian dish carpaccio but uses thinly sliced vegetables instead of traditional meat or fish. The French word "faux" means "fake" and "de légumes" means "of vegetables." The name "De Joel" suggests it might be associated with someone named Joel, possibly a specific recipe or a play on words related to Joel.accident dump truck

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  33. honorarios de abogados de patrimonioThe organic vegetable market at Joël Thiébault's is described as an incredible place with a wide variety of fresh produce. The narrator is satisfied with the variety of dishes they can create, including mini cupcakes, Jerusalem artichoke curry, and Lebanese snack. The market is referred to as a "cornucopia" due to its abundance of high-quality organic vegetables. An impromptu lunch with colorful snacks is mentioned, and a hot Colombo made with Jerusalem artichokes adds West Indies flavor. The narrator emphasizes their creative process, rarely starting from a recipe but being inspired by the available products. They focus on savoring the quality of vegetables in a simple manner, highlighting the appreciation for fresh, real ingredients. The speed of execution is emphasized as a key factor for a gourmet break. The overall tone conveys a sense of joy and appreciation for the culinary possibilities offered by the organic market and the inspiration drawn from the available produce.

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  35. Faux Carpaccio de Légumes de Joël Thiébault is a culinary masterpiece, showcasing a vibrant medley of colorful beets, red radishes, and oak leaves. The dish's artful presentation is matched by the harmonious combination of flavors, enhanced by a drizzle of olive oil, lime, and tahini. Joël Thiébault's ingenuity with vegetables shines through, offering a refreshing twist on the traditional carpaccio. Each bite is a celebration of freshness and creativity, making it a delightful experience for those with a palate for innovative and visually appealing cuisine. This dish is a testament to Thiébault's culinary artistry. divorcio en las leyes de nueva jersey





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  36. ley de divorcio de nueva jerseyThe inclusion of oak leaves adds a refreshing texture, while the citrusy notes from the orange and lime zest brighten up the plate. The tahini olive oil drizzle adds a creamy and nutty richness to the dish. Each bite is a symphony of flavors and textures, making it a true testament to Thiébault's culinary mastery. The dish is a perfect example of how Thiébault elevates simple ingredients to culinary perfection.

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    Joel Thiebault's Fake Carpaccio Vegetables are a visually appealing and inventive culinary creation featuring colorful beets, red radishes, and oak leaves. The dish features a playful palette of flavors, complemented by an artful drizzle of olive oil, lime, and tahini. The contrasting textures of the vegetables create a harmonious balance, making it a wholesome and nutrient-rich option. The dish is satisfyingly unique, showcasing Thiebault's ability to transform simple ingredients into culinary masterpieces. The perfect balance of flavors and textures makes it a standout dish.

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    The Faux Carpaccio de Légumes de Joël Thiébault is a culinary masterpiece that combines colorful beets, red radishes, and oak leaves with a tangy olive oil, lime, and tahini dressing. The dish is visually stunning, with its vibrant colors and delicate oak leaves. The citrusy olive oil and tahini dressing adds a touch of creaminess, making it a must-try. The earthy beets, crunchy radishes, and tender oak leaves create a wonderful texture, and the zesty olive oil, lime, and tahini dressing tie it all together beautifully. The dish is a must-try for those who appreciate the combination of flavors and textures. The dish exceeded expectations, with the colorful beets, vibrant radishes, and crisp oak leaves, dressed with the tangy olive oil, lime, and tahini dressing, creating a delightful explosion of flavors.

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    The review discusses Joël Thiébault's Faux Carpaccio, a dish featuring a variety of vegetables such as beets, red radishes, and oak leaves. The sensory experience is characterized by the harmonious blend of flavors from the orange, olive oil, lime, and tahini dressing. The review acknowledges Thiébault's creativity in transforming vegetables into an elegant and sophisticated dish. The review also touches on personal preferences regarding the texture and freshness of the vegetables. The recipe's accessibility is discussed, considering its easy availability and preparation process. The review also offers suggestions for serving and modifications to cater to different tastes. The review concludes by expressing an overall impression of Thiébault's Faux Carpaccio, summarizing its unique qualities, and recommending it as a delightful and health-conscious dining experience.

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  47. What a delightful culinary journey through vibrant vegetables! Your faux carpaccio de légumes showcases the beauty and flavor of fresh produce from Joel Thiébault's market.
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    The text provides an introduction to Joël Thiébault's vegetable-based cuisine, detailing the ingredients used, including colorful beets, radishes, and lettuce leaves. It offers step-by-step instructions for preparing and assembling the faux carpaccio, highlighting Thiébault's unique techniques. The dish's flavor profile is highlighted, including citrus notes from lime-infused olive oil and creamy richness of tahini. The text also suggests serving suggestions and potential accompaniments to complement the flavors. Nutritional information is provided for health-conscious readers. The recipe encourages experimentation with variations to personalize it to taste preferences. The text concludes with a final note from Thiébault or a reflection on the culinary artistry of creating vegetable-based dishes inspired by traditional carpaccio.

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  50. Absolutely stunning! The colors and textures of this faux carpaccio are simply divine. A true testament to your culinary skills!
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    Joël Thiébault's Faux Carpaccio de Légumes is a visually stunning dish featuring a variety of colorful vegetables. The dish is complemented by orange slices drizzled with olive oil, lime, and tahini, providing a refreshing citrusy contrast. Thiébault uses fresh, seasonal ingredients, highlighting his commitment to quality and flavor. The dish offers a burst of flavors and textures with each bite, with tahini adding a subtle nuttiness that complements the earthy flavors of the vegetables. Overall, Thiébault's Faux Carpaccio de Légumes is a creative and delicious way to enjoy a variety of vegetables in a single dish.

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  67. dc federal criminal defense attorneycreating a harmonious symphony of flavors. The vinaigrette with lime and tahini olive oil added a zesty and nutty undertone, enhancing the dish's complexity. The choice to leave some vegetables unpeeled added authenticity, allowing natural flavors to shine through. The addition of fresh coriander and a sprinkle of fleur de sel added herbal and salty notes, enhancing the dish's complexity. The dish turned into a Technicolor feast, celebrating nature's bounty and the joy of simplicity and savoring ingredients at their peak

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  68. Les Casseroles de Nawal" is a delightful culinary blog that beautifully blends personal stories with delicious recipes. Nawal’s warm voice and diverse dishes inspire readers to experiment in the kitchen with confidence and creativity Traffic Lawyer Mecklenburg VA This lawyer is highly professional and knowledgeable, providing clear guidance throughout the legal process. Their dedication to clients and strong advocacy make them an invaluable ally in any legal matter

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  69. virginia cohabitation law A cohabitation agreement is often used when two parties are in a romantic relationship and living together, but do not have any intention in the foreseeable future of getting married. The reason it is used in Virginia is because Virginia does not recognizeCohabitation for at least five years: Both parties must have lived together continuously as husband and wife for at least five years before the date of the marriage. The five-year cohabitation must be uninterrupted and must show that both parties were living in a relationship akin to marriage. common law marriages.Commonly, there are three types of cohabitation such as 'alternative to marriage', 'precursor to marriage' and 'alternative to being single'.

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