Mixed Spring Vegetables With Almond Cream | Saveur

Name: Mixed Spring Vegetables With Almond Cream | Saveur
Ingredients: 1 ⁄ 2 oz. dried kombu (about three 3-inch squares); 1 cup (5 oz.) blanched, peeled almonds; 1 ⁄ 2 cup plus 3 Tbsp. raw, shelled pistachios; 1 ⁄ 2 cup plus 2 Tbsp. extra-virgin olive oil; 2 1 ⁄ 2 cups flat-leaf parsley leaves (from about 1 bunch); 2 bunches scallion greens, chopped; Salt; 1-2 tbsp. fermented chile paste, such as gochujang; 1 tbsp. minced preserved lemon peel, or finely grated fresh lemon zest; 1 tbsp. light soy sauce, or tamari; 1 ⁄ 4 tsp. Worcestershire sauce; 3 lb. assorted small, ripe vegetables, such as baby carrots, turnips, beets, radishes, spring onions, cucumbers, zucchini, romano beans, fava beans, shell peas, and cherry tomatoes; 1 ⁄ 2 cup extra-virgin olive oil, plus more for drizzling; Seaweed flakes, such as nori or dulse, for serving (optional)

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Pick your vegetables according to season, which are enhanced with a kombu stock glaze and laid over a bed of almond cream.

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Ingredients

1⁄2 oz. dried kombu (about three 3-inch squares)
1 cup (5 oz.) blanched, peeled almonds
1⁄2 cup plus 3 Tbsp. raw, shelled pistachios
1⁄2 cup plus 2 Tbsp. extra-virgin olive oil
2 1⁄2 cups flat-leaf parsley leaves (from about 1 bunch)
2 bunches scallion greens, chopped
Salt
1-2 tbsp. fermented chile paste, such as gochujang
1 tbsp. minced preserved lemon peel, or finely grated fresh lemon zest
1 tbsp. light soy sauce, or tamari
1⁄4 tsp. Worcestershire sauce
3 lb. assorted small, ripe vegetables, such as baby carrots, turnips, beets, radishes, spring onions, cucumbers, zucchini, romano beans, fava beans, shell peas, and cherry tomatoes
1⁄2 cup extra-virgin olive oil, plus more for drizzling
Seaweed flakes, such as nori or dulse, for serving (optional)