Regional variety of vegetables à la Didi

Ingredients for 6 servings:

• 1 m.-sized onion(s)
• 2 m.-large shallot(s)
• 180 g mushrooms, brown, chanterelles
• 75 g carrot(s)
• 75 g kohlrabi
• 75 g runner beans
• 50 g bush beans
• 150 g broccoli
• 150 g cauliflower
• 70 g leek
• 80 g fennel
• 80 g celery
• 100 g asparagus, green
• 50 g white asparagus
• 1 red bell pepper(s)
• 6 small potatoes, new
• 2 g Szechuan pepper, wild
• 1 pinch of turmeric
• 1 pinch of chili flakes
• 1 tsp black pepper, freshly ground
• 1 tsp herbs de Provence
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp lovage
• 1 tsp rosemary
• 1 tsp sea salt, from the mill
• ¼ liter white wine
• ⅛ liter vegetable broth
• 200 ml cream
• e.g. olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

vegetarian

Peel the onion and shallots and cut into small cubes or rings. Clean and quarter the chanterelles. Peel the carrots and kohlrabi and cut into small cubes. Pull the strings off the bush and runner beans and cut into small pieces. Cut the cauliflower and broccoli into small florets. Cut the leek into rings. Cut the fennel and celery into small pieces. Peel the green and white asparagus and the bell peppers and cut into small pieces. Wash the potatoes, score them all over and boil them with the skin in salted water for 20 minutes. Place them in ice water, peel and quarter them. Heat olive oil in a large, high-sided pan with a lid or in a wok. First, sauté the onion and shallots. Then add the chanterelles, fry briefly, deglaze with the white wine and allow to reduce. Then add the carrots, kohlrabi, green beans, bush beans, cauliflower, broccoli, fennel, celery, green asparagus, white asparagus, leeks, bell peppers, and potatoes in this order. Simmer for 2 minutes each, stirring gently. Add the herbs and spices, 1/8 liter of vegetable stock, stir, and reduce. Finally, add 200 ml of cream, season with salt and pepper, and simmer for 10 minutes.