LES FEVES ET NAVETS DE PRINTEMPS
This dish makes me think of a Pointilist painting, with its dots of vivid color from the begonia blossoms and the fava beans, interspersed with the white turnips and dark green oregano leaves. It’s an inspiration from Pascal Barbot, chef at Astrance in Paris’ 16th arrondissement. As the French would say, it’s a “clin d’oeil,” or wink, at spring!
NOTE: that when blanching, the ideal ratio of salt to water is 1 rounded tablespoon of coarse sea salt per 2 quarts;liters of water. To shuck the individual fava beans, blanch them in boiling water for about 1 minute, drain them, make a slit in the outer husk and pop out the little green bean inside.
Note, too, that the cooking time for turnips will vary quite wildly, as it depends on the many things including the variety, how fresh they are, how large they are. They are cooked when a sharp knife blade passes through them with just the slightest bit of resistance, which means they are not mushy.