LES FEVES ET NAVETS DE PRINTEMPS A L’ORIGAN
- 1-1/2 pounds (750g) baby turnips peeled, cut in quarters
- 1 pound (500g) fava beans husked, individual beans shucked (to give a shy cup of beans)
- 1-1/2 tablespoons unsalted butter
- Edible flower blossoms from flowers that have not been sprayed
- 1 tablespoon fresh oregano or marjoram leaves
- white pepper
- Fleur de sel
Bring a large pot of salted water to a boil over high heat. Add the turnips, and when the water returns to a boil, cook the turnips until they are tender through, about 18 minutes. Transfer the turnips to the bowl of ice water, and when they are completely cool, transfer them to a cooling rack covered by a cotton towel.
Bring a smaller pot of salted water to a boil over high heat, and add the fava beans. Cook them just until they are tender through, about 5 minutes, then transfer them to the bowl of ice water. When they are chilled, fish them out and transfer them to the cooling rack covered with a towel.
Melt the butter in a good-sized skillet over medium heat. When the butter is hot, add the turnips and sauté them for 1 minute, then add the fava beans and sauté the two vegetables together until they are hot through, about 4 minutes, seasoning them with white pepper and salt as you sauté them. The vegetables should not dry out or turn golden at all, but be evenly hot through and glistening.
Transfer an equal amount of the vegetables to each of four warmed plates. Arrange the vegetables so that they look pretty on the plate, that is so that the fava beans are strewn over the turnips, and sprinkle each plate with the fresh oregano or marjoram leaves, and the begonia petals. Add a tiny sprinkling of fleur de sel, and serve.