Instructions: Peel and wash the carrots leek celery fennel shallots and button onions and slice them into very thin rounds 2 to 3mm thick.

Place the finely sliced vegetables and the butter in a saucepan.

Cover the pan and sweat the vegetables for 10 minutes.

Pour in the vinegar white wine and water; add the salt bouquet gami and the unpeeled garlic clove.

As soon as the mixture comes to the boil lower the heat and simmer very gently for 20 minutes.

Crush the peppercorns and tie them in a small piece of muslin.

Add them to the liquid after 15 minutes.

The vegetables should still be slightly crunchy when cooked.

Serves 4

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