It’s thinning time of the year in the Jnane Tamsna gardens. From seed sown in December, we are now pulling fingerling Chantenay red core carrots, hollow crown parsnips, Mantovano fennel and plump purple top turnips. Instead of thinning and throwing in the compost, we use these tender vegetables as a side dish, mixed with young fava beans.
Although it is a bit labor intensive to clean all these organic roots and shoots – and husk the favas – they are a hit with guests. Our chef Bahija Lafridi has just the right touch: she poaches the carrots, fennel, parsnips and turnips in salted water for three minutes, and then blends in the green faba beans and lightly stir-fries the mix in Jnane Tamsna’s own olive oil. Fresh from the garden, they keep their color, flavor and crunchiness. Guess what’s on the menu tonight?