- 12 Fresh ears of corn, juiced to make 2 cups of juice
- ½ cup fava beans, boiled and peeled
- ½ lb asparagus, cut into 1/2-inch pieces
- 1/3 cup fresh peas
- 1/3 cup carrots, diced
- Fresh parsley, chiffoned.
- 1 2 ½ - 3 lb head of broccoli, sliced vertically
- 2 tbs. grape seed oil
- 4 ounces Paneer of Buffalo Mozzarella cheese, cut into triangles
- ¼ cup corn flour
- Safflower oil
- Salt
- Pepper
To caramelize the broccoli begin by heating the grape seed oil in a skillet at medium heat. Sprinkle the bottom of the skillet with salt and pepper. Place the broccoli in the pan in a single layer. Place another skillet on top of the broccoli slices to weigh them down, press gently. Cook for about 5 minutes pressing down on the skillet occasionally until the broccoli is browned on the bottom. Turn the broccoli over and brown for another 5 minutes.
Either in a deep fryer or a heavy skillet, heat safflower oil to 300 degrees. Lightly dust the paneer with corn flour and add to the oil until it's crispy on the outside and still soft in the center.
In a sauce pan, gently heat the corn juice, stir continually over low heat until the juice begins to thicken, then add the beans, asparagus, peas, and carrots and heat for an additional 3 minutes. Sprinkle with the fresh parsley.
Pour the sauce onto a platter and arrange the paneer and broccoli slices on their sides so they make a high point.