200g baby carrots
2 fennel bulbs, trimmed & cut into 8 wedges
150g baby corn
300g small courgettes
200g thin asparagus spears
200g purple sprouting broccoli
2 small Romanesco heads, cut into florets
For the hollandaise sauce:
400g unsalted butter
5 medium egg yolks
1 tsp Dijon mustard
juice of 1 lemon
1) To prevent the flavours mingling and so that each vegetable is cooked to perfection, cook the vegetables in two batches. Bring a large pan of slightly salted water to the boil. Add the carrots, fennel and baby corn and cook until slightly tender but al dente. Drain and set aside to cool to room temperature.
2) Add more water and salt to the pan and bring to the boil. Add the courgettes, asparagus, broccoli and Romanesco and cook until slightly tender but al dente. Drain and set aside to cool to room temperature.
3) For the hollandaise, melt the butter over a very low heat until you see a clear liquid separating from the milk solids. Once the clear liquid has fallen to the bottom of the pan, very carefully pour off the clarified butter, leaving the solids behind.
4) Mix the egg yolks, Dijon mustard and a little lemon juice together in the top half of a double boiler, bain-marie, or a bowl set over a pan of simmering water. Add the clarified butter very gradually, whisking all the time as if making a mayonnaise. Be careful not to get the sauce too hot. Season to taste with salt, pepper and more lemon juice.
5) To serve, arrange the vegetables on a large platter with the bowl of hollaindaise in the middle.
Image credit: Laura Edwards