Trio de légumes fantaisie – Vitelottes, asperges et navets aux herbes et sel de lavande



I like to mix and match all kinds of vegetables, and when you feel like a light vegetarian meal, nothing better than a bowl of those mini blue lake potatoes, turnips and asparagus with a side dish of green salad. They can be served as a side dish with a meet accompaniment but I jut like to eat a huge bowl of it with a salad. Let’s stay green. Those potatoes are lovely, their purple color is intense and their flavor somehow nutty but they are more famous for their decorative aspect than for their specific taste. They also contain more starch than the other potatoes and tend to stain your fingers.

I started grilling potatoes or to be more accurate I would say broiling, and I like them because they are not as greasy as when you cook them in a pan with oil, they still get crunchy on the outside but tender in the middle. I like the idea they don’t absorb as much oil as when cooked in a pan.

This delightful lavender salt found at Whole Foods sometime ago has been most of the time unused, I keep forgetting I have it. It’s a blend of sea salt, lavender and lavender oil, and it enhances many grilled meats or vegetables. It reminds me of Southern France with its lavender fields and distinct perfume and scents.

Ingredients for 3

  • 20 mini blue lake potatoes
  • 4 turnips
  • 1 bunch asparagus
  • 1 tbs olive oil
  • 1 tbs cider vinegar
  • salt and pepper

Mixed herbs and lavender salt vinaigrette

  • 1 tbs fresh rosemary, finely chopped
  • 1 tbs fresh thyme, chopped
  • 1 tsp lavender salt
  • 2 garlic cloves, crushed
  • 1 tbs olive oil
  • Juice of 1 lemon
  • salt and pepper

Add all ingredients together and mix well


Wash the potatoes, dry with a cloth and cut in half (lenghtwise). Peel the turnips, and cut in slices about 1/2 inch thick. Sprinkle with olive oil and cider vinegar, add salt and pepper and place in the oven at 400F for about 10 minutes, then on broiler mode for 15 minutes.

In the meantime, grill asparagus on a grill pan on the stove until lightly browned on the outside but still firm.

When the potatoes and turnips are cooked, remove and place in a mixing bowl. Cut the cooked asparagus in 2 and add to the vegetables. Mix, and add the mixed herbs and lavender salt vinaigrette.