1 medium baking potato (about 7 ounces), peeled
2 medium zucchini (about 12 ounces), ends trimmed
2 medium carrots (6 to 8 ounces), peeled
2 medium beets (about 10 ounces total), peeled
Peanut or canola oil for deep-frying
2 tablespoons (1 ounce) unsalted butter
1 garlic clove
3 cups strained Miso Broth
1 cup water
About 1 tablespoon cornstarch

Quite often, modern restaurant chefs present their food in arrangements that look as fussy as Marie Antoinette's coiffure. In contrast, there's this arrangement of crisped vegetables, which is as close to an abstract painting as you can get on a plate. Every vegetable has the same potato-chip-like crunch.

Hint: You can use a different assortment of vegetables—it's up to you. All the vegetables are julienned, and then the scraps are used to make the broth (except for the beet scraps; their red color is too intense for the broth). Since the vegetables will be fried separately, keep them separate as you work. You should have ¾ to 1 cup julienne of each vegetable you use.

Fill a bowl with ice water. Set up a Benriner with the thinnest julienne blade. Peel and julienne the potato, then place in the ice water. The water will rinse away the starch and keep the julienne from sticking together when they are fried. Drain and dry the potatoes well just before frying.

Julienne just the skin of the zucchini on the Benriner, turning the zucchini as necessary. Cut the remaining zucchini into ¼-inch pieces and set aside.

Julienne the carrots, rotating the carrots and stopping when you reach the core of the carrot. Cut the carrot scraps into ¼-inch pieces and set aside.

Julienne the beets. Discard the scraps or set aside for another use, because they would make the broth too dark.

Heat the oil to 300°F in a deep fryer or deep heavy pot. Meanwhile, melt the butter in a large saucepan over medium heat. Add the chopped zucchini and carrots, and sauté, stirring often, for 10 to 12 minutes, until softened. Using a rasp grater, grate the garlic clove directly into the vegetables (or mince it and add to the vegetables), and stir for a minute. Add the miso broth and water, and bring to a simmer, then reduce the heat and simmer slowly for 30 minutes.

While the broth simmers, fry the vegetable julienne. All the vegetables other than the potatoes must be dusted with cornstarch. Place one type of vegetable in a bowl and toss with about 1 teaspoon of cornstarch. Place in the hot oil and fry, using a skewer or chopstick to move the pieces around from time to time so they cook evenly. The idea is to crisp the vegetables slowly, to keep their vibrant colors without browning them. If the vegetables begin to brown, lower the heat. (An easy way to lower the heat quickly is to add a bit more oil to the fryer.) Drain the vegetables on paper towels. Continue with the remaining vegetables. (The fried vegetables can be stored at room temperature in an airtight container for up to a day.)

Strain the broth. There should be about 3 to 4 cups. (The broth can be covered and refrigerated for up to a day.)

For individual presentations, make layered vegetable haystacks in the center of each serving bowl, starting with a layer of beets, followed by the zucchini and carrot, and ending with the potato. Divide the miso broth evenly among the bowls.

To present the soup family-style, layer all the vegetables in a large haystack in a large bowl or soup terrine. Pour the broth around the haystack, and spoon into individual bowls at the table.

Serves 4 as a first course.

Copyright © 2006 by Michel Richard. All rights reserved.