Spring vegetable blanquette

Yield: 4 servings

Measure Ingredient
10 ounces Fresh peas; shelled
3 pints Vegetable stock
32 \N Tender green asparagus spears; peeled
6 ounces Mange tout
6 ounces Broad beans; shelled
6 ounces Spring onions; trimmed
24 \N Baby carrots; trimmed
24 \N Baby turnips; trimmed
24 \N Baby leeks; trimmed
4 tablespoons Creme fraiche
50 grams Unsalted butter
24 \N Watercress leaves; finely shredded

Cook the peas in boiling water until just tender, then remove about a third of them and refresh in iced water. Set aside. Continue to cook the remaining peas until they are very tender, then drain and blend to a fine puree. Set aside.

Bring the stock to the boil in a pan, then cook all the remaining vegetables separately in it until just tender, removing them with a slotted spoon before adding the next lot.

Put 18floz of the stock into a separate pan and stir in the creme fraiche.

Bring to the boil and stir in the pea puree, butter and watercress.

Reheat the vegetables in the pea and watercress sauce, then ladle the mixture into 4 shallow bowls and serve.

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