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Marinated Early Spring Vegetables
Chef Phil West of Range – San Francisco, CA
Adapted by
April 2007

Yield: 4 servings

Strawberry Shortcake with White Corn Ice Cream on Ingredients:

  • 12 extra large asparagus spears, peeled

  • 20 small spring carrots, peeled and cleaned, stem trimmed to ½-inch
  • 1 garlic clove, smashed
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 ounces extra virgin olive oil
  • 4 ounces water
  • Salt and pepper

  • 1 lemon
  • 8 small/baby artichokes, trimmed
  • 2 ounces extra virgin olive oil
  • ½ cup onions, roughly chopped
  • 1 small carrot, peeled and roughly chopped
  • Salt and pepper
  • 1 bay leaf
  • 1 smashed garlic clove
  • 1 sprig of thyme
  • ½ cup dry white wine

  • 8 small spring turnips, peeled and cleaned, stem trimmed to ½-inch

  • 8 small Chioggia beets, scrubbed clean
  • Salt and pepper
  • 1 shallot, finely chopped
  • 3 Tablespoons champagne vinegar
  • 1 Tablespoon extra virgin olive oil

  • 1 finely minced shallot
  • 1 small stalk green garlic, finely minced
  • ½ cup champagne vinegar
  • Salt and pepper
  • 1 teaspoon Dijon mustard
  • ¾ cup grapeseed oil
  • ¾ cup extra virgin olive oil
  • 2 Tablespoons chopped chives
  • 1 Tablespoon chopped parsley


For the Asparagus:
Bring a large pot of heavily salted water to a boil. Tie the peeled asparagus in a bundle with butchers twine. Blanch asparagus until tender, shock in a salted ice water bath, and immediately cut the twine. Lay the asparagus on paper towels to dry.

For the Carrots:
Preheat oven to 300ºF. Soak carrots in cold water to remove any residual dirt from the stems. Place soaked carrots in a bowl, toss with garlic, bay leaf, thyme, extra virgin olive oil, water, and salt and pepper and transfer to a medium sized, oven proof pan. Cover pan with aluminum foil and braise carrots in the oven until tender. Let carrots cool in the pan juice.

For the Artichokes:
Cut lemon in half, squeeze the juice of both halves 2 quarts of cold water, and add the juiced lemon halves to the water. Trim baby artichokes until only the pale, edible leaves and hearts are left and add to the lemon water. Heat extra virgin olive oil in a sauce pan over medium heat, add chopped onion and carrot to the pan, season with salt and pepper and sauté gently without browning. Drain artichokes and add to the softened onions and carrots. Add bay leaf, garlic and thyme, and stir until warmed through. Add white wine and another pinch of salt to the pan. Pour in enough water to just cover the artichokes, simmer artichokes until tender, and allow them to cool in the broth.

For the Turnips:
Soak turnips in cold water to remove any residual dirt from the stems. Bring a large pot of heavily salted water to a boil. Cut the turnips into uniform pieces, keeping the stems in tact, and blanche pieces in boiling water until tender. Drain turnips and place them on a paper towel to cool. Do not shock in ice water.

For the Beets:
Preheat oven to 350ºF. Clean the beets with a vegetable brush to remove all residual dirt. Leave about 1 inch of the stems attached. Place the beets in an oven proof pan, add salt, pepper, and about half an inch of water to the pan, cover with aluminum foil, and cook in the oven until tender. While beets cook, add the finely chopped shallot to the champagne vinegar, season with salt and pepper, and allow shallot to macerate. When beets have cooled, peel away their loose skin, cut the stems, cut the beets in to uniform pieces, and place the pieces into the vinegar-shallot mixture. Drizzle with extra virgin olive oil.

For the Vinaigrette:
Combine the shallot, green garlic, vinegar, salt and pepper in a bowl and allow mixture to macerate for 30 minutes. Whisk in Dijon mustard until smooth, and slowly add grapeseed and olive oils while whisking constantly. Add chopped herbs right before plating.

To Assemble and Serve:
Remove artichokes from liquid and cut in half. Place all vegetables in a large container and season with salt and pepper. Pour vinaigrette over the vegetables and add chopped herbs. Mix gently and allow to marinate for 5 to 10 minutes. Divide vegetables among four large plates, drizzle with remaining vinaigrette, and serve.

Wine Pairing: A non-vintage sparkling rosé, like the Segura Viudas Brut Rosé Cava


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