Vegetable Pearls recipe by Buckingham’s restaurant Derby

When you are creating an elegant meal and want to plate it up beautifully, these vegetable pearls can be a great addition to your repertoire. A variety of colours and flavours of vegetable are presented in uniform balls that can be arranged around your meat to make an impressive main course presentation. It takes a little time to master the technique of scooping the vegetables into balls with a parisienne scoop or melon baller but the effect is well worth it for the wow factor.

8 Portions

1 Swede
1 Carrot
1 Courgette
1 Potato
1 Parsnip
1 Artichoke


These are tiny balls cut with a parisienne scoop (melon baller). You can find them in many sizes from 1 1/4 inch (33mm) to 3/8th of an inch (9.5mm). The smaller ones are most effective when placed around the dish, but the bigger ones take less time to prepare.
Select any root vegetables but look for excellent quality and a variety of colours.
Peel the vegetables and then with a rocking motion from side to side make little vegetable balls with the parisienne scoop.
Allow two ounces of vegetable pearls per person.
In boiling salted water cook the vegetables until tender. Be careful not to over cook the courgettes.  Mix the vegetable pearls together, season with salt and pepper and toss gently with melted butter.

To Serve
Gently reheat in butter and cascade around meat or fish

Points to Watch
Wash well to remove any tiny piece of vegetable
Keep the colour
Do not over cook

View Nick Buckingham’s restaurant with one table, book online or call 01332 925 016.

read more of Nick Buckingham’s incredible recipes

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