Step 1

Peel the artichokes by removing the outer "leaves" which are harder and more fibrous, leaving 2-3 cm of their stems. Remove the inner part and cut them into 6 segments each. As you clean them, dip them in a bowl with 1/2 a lemon squeezed and left in the water to prevent them from oxidizing and turning a darker color. Divide the cauliflower into florets. Clean the red and yellow turnips and cut them into chunks. Leaving the baby turnips whole, clean and cut off the tops for pieces of 4-5 cm.

Step 2

Wash the spring onions, remove the root and the top section. Cut the rest into small pieces. Peel the carrots, cut them into four pieces lengthwise and then cut into chunks. Blanch all the vegetables for 2 minutes (except the spring onion): Start with cauliflower, carrots and green beans, all together. Drain them and spread them on a tray. Blanch the artichokes and put them back in the water and lemon. Finally, blanch the turnips and baby turnips and distribute on the tray.

Step 3

Heat 4-5 tablespoons of oil in a large pan and add the spring onion. After 1 minute, add the other vegetables and sauté over high heat, stirring continuously for 8-10 minutes. In the last 2 minutes of cooking, add 1 tablespoon of honey, a drop of soy sauce and 1 tablespoon of sesame seeds. Turn off and add salt and pepper.

Step 4

Note: It is important to use, as recommended, acacia or sugared honey – both of which have a very neutral flavor. Aromatic honeys, especially chestnut honey, tend to change the flavor when cooking, making the taste unpleasant.