"Orto": Vegetables That Look Like A Vegetable Garden by Daniel Facen

For Bean “ground”

• Sauté the vegetables in a little oil, add the beans (which have already been soaked in water for 12 hours) and then cover with vegetable broth and cook for two hours.
• Let cool, blend and gather the water.
• In a mixer, mix 500 g of the bean soaking water with very stiff egg whites and then let dry in the oven for 24 hours at 70°. Once the mixture has dried, pass it through a wide sieve, which will give the beans the appearance of soil ground.
  
   

For Balsamic vinegar

• Boil the vinegar for 3 minutes, lower the flame to 40°C and add the gelatin.
• Let cool in the mould of your choice.

For 30Be syrup

• Mix the ingredients, boil then cook in vacuum pack at 65°C for 30 minutes.

For Rhubarb

• Cook the rhubarb in 5 g of 30Be syrup.

For Vegetables

• Cook the vegetables in water, let cool, then blend.
• Cook the baby vegetables that you need for the composition of the dish in the blended vegetable water: the carrots in the carrot water, the fennel in the fennel water, etc.
• Cook them by vacuum pack for about 30 minutes at 65°C.
• Then let everything cool in ice and water.

For Dehydrated beets

• Cut the beets into thin slices and let them dry out in a 70°C oven.

For Peas

• Blend 500g raw peas with their pods, put into an evaporator at 35°C for 50 minutes at 140 rotations.
• The collected vapour should be about 200 g colouring the clear water with the original product to give the original colour.
• Prepare the plate with and decorate it with edible flowers.