MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bruno Loubet's Spring Veg & Egg Cassoulet
Categories: Vegetables, Herbs, Potatoes, Cheese
Yield: 6 Servings
300 g Broad beans; shelled
500 g Peas
12 Spring onions; fine cut
12 Baby carrots; peeled
12 Baby turnips; peeled
12 Baby leeks; trimmed
24 On-the-vine cherry tomatoes;
- halved
2 cl Garlic; fine sliced
200 g Green beans; in 1cm pcs
6 Asparagus spears; in 2cm
- pieces
100 g Desiree potatoes; peeled
120 g Very soft butter
60 g Maille Carrot & Shallot
- Mustard
1 tb Chervil; fine chopped
2 tb Chives; fine chopped
1 tb Parsley; fine chopped
1 ts Tarragon; fine chopped
6 lg Eggs
50 g Parmesan-style cheese
Salt & pepper
Cube the potatoes and boil in salted water until soft.
Drain and mash with a potato masher or mouli and keep to
one side.
Boil a pan of salted water and cook the carrots for
about 5-6 minutes. Remove from the water and replace
with the turnips. After 6-8 minutes, remove from the
water and replace with the leeks. Cook for only a couple
of minutes and drain.
In a bowl, mix well the soft butter, herbs, mustard and
seasoning.
Pour 300ml of water in a large pot, bring to the boil
and add the carrots, turnips, garlic and the young green
beans. Boil for a couple of minutes and add the mashed
potatoes and the remaining vegetables.
Stir and simmer for 2-3 minutes, then remove from the
heat and add the mustard, herb and butter mixture. Stir
well until the mix is completely incorporated.
Poach the eggs when you are ready to serve. Serve the
"ragout" in bowls at the table, place a poached egg on
top and sprinkle with Parmesan-style cheese.
RECIPE FROM: https://www.vegetarianrecipesmag.com
Uncle Dirty Dave's Archives
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... Vegetables lack purpose when unaccompanied by a good cut of meat.
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