Seasonal Vegetables with shallot butter
by The Diva Chef, Elise Wims
8 lbs. fresh, whole green beans
30 ears of corn, cut into 4 to 5 pieces each
4 each, yellow, red, and orange bell peppers
12 heads of fresh broccoli
10 large shallots
1 block of salted butter
2 boxes of vegetable stock.
Blanch green beans, corn, and broccoli, in salted boiling water.
Drain, and place in ice bath to prevent over cooking. Slice on a bias all of the peppers. Set aside. Thinly slice the shallots. Melt ½ of the block of butter. Sweat shallots on low heat until translucent. Add other half of butter, and sauté your peppers. After about 2 minutes, add remaining vegetables. Cook 1 minute, and add stock, cover on low and allow simmering for 2 minutes, until fork tender but not overcooked.