Clean vegetables, cut pearl onions whole, cauliflower into walnut-sized roses, cut fennel in half lengthwise and into 1 cm thick wedges. Quarter large artichoke hearts lengthwise, cut small ones in half, place in lemon water until ready to use. Halve or quarter large mushrooms.
Blanch tomatoes, skin, quarter and remove seeds. Peel garlic cloves.
Coarsely grind pepper, coriander and fennel seeds. Heat 6 tbsp. olive oil in an ovenproof frying pan and lightly sauté the spices in it. Add garlic, thyme and bay leaf and sauté briefly.
Add the vegetables (except for the tomatoes), sprinkle with sugar and a tiny bit of sea salt and toss until they are completely coated with liquid. Spread saffron threads evenly over them, extinguish everything together with white wine, cook a little bit, then add vegetable soup. Preheat the oven to 180 °C.
Fold in the tomatoes carefully. Cover the roasting pan with aluminum foil and put it in the 180 °C oven. Cook the vegetables for about 30 minutes.
Chop the parsley. Season the vegetables again with sea salt and olive oil, sprinkle with the parsley and serve lukewarm.
Tip: Always use aromatic spices to refine your dishes!
Related Recipes:
French Fennel VegetablesFor the fennel vegetables, cut the cleaned fennel into slices, finely chop the fennel greens. Heat the fat in...
Pike Perch on Fennel VegetablesRemove the center stalk from the fennel and cut into slices, sauté in olive oil with a little sugar and the...
Fennel Salad with MusselsRemove the beards from the mussels, brush the mussels under running water. Sauté the onion in one third of...
Marinated Salmon ChopsLightly season salmon chops on both sides with salt and season with pepper. Stir through sherry, soy sauce and...
Fried Sardines with Garlic TomatoesFor the roasted sardines with garlic tomatoes, pluck the basil leaves from the stems and blend in a food...
Munkmarsch Mussel Soup with SaffronClean the mussels, select those that have already opened. Remove the shells from the shallots and garlic, chop...
Duck Breast on Soup VegetablesPrepare vegetables ready for cooking. Cut carrots into diagonal slices, potatoes into small cubes, Jerusalem...
Italian Style Mashed PotatoesRemove the peel from the potatoes and halve or quarter each according to size. Soften them in salted water. In...
Veal Liver ‘Venetian Style’ with Polenta1. for the polenta, peel the garlic clove and cut in half lengthwise. Make the chicken stock with garlic...
Stuffed Leg of Lamb _David_ with Red Onion in Salt Coat1 hour half hour, elaborate Mix stewed onion with the pistachios, veal sausage meat, morels and the egg...