Blanquette of Vegetables (Blanquette de Légumes) recipe
ingredients
1.5 litres vegetable stock
150 g carrots
100 g swede
150 g French beans
100 g mangetout
100 g broad beans
100 g peas
100 g asparagus tips
75 g butter
75 g flour
3 yolks of egg, 100 ml cream liaison
10 heart-shaped croutons
chopped parsley
seasoning
150 g carrots
100 g swede
150 g French beans
100 g mangetout
100 g broad beans
100 g peas
100 g asparagus tips
75 g butter
75 g flour
3 yolks of egg, 100 ml cream liaison
10 heart-shaped croutons
chopped parsley
seasoning
method
1. Prepare all the vegetables, cutting the carrots and swedes into 2 cm dice and the French beans into 4 cm lengths.
2. Cook all the vegetables in the gently boiling vegetable stock, starting with the carrots, and adding the swede, French beans, mangetout, broad beans, peas and asparagus at 2-minute intervals, keeping them fairly firm.
3. Drain the vegetables, cover and keep them warm.
4. Melt the butter, add the flour and cook to a second stage roux, add the vegetable cooking liquid to make a veloute and cook gently for 30 minutes, then pass through a strainer. Finish with the liaison, then mix in the vegetables to reheat without boiling.
5. Serve sprinkled with chopped parsley and garnish with heart-shaped fried croutons.
2. Cook all the vegetables in the gently boiling vegetable stock, starting with the carrots, and adding the swede, French beans, mangetout, broad beans, peas and asparagus at 2-minute intervals, keeping them fairly firm.
3. Drain the vegetables, cover and keep them warm.
4. Melt the butter, add the flour and cook to a second stage roux, add the vegetable cooking liquid to make a veloute and cook gently for 30 minutes, then pass through a strainer. Finish with the liaison, then mix in the vegetables to reheat without boiling.
5. Serve sprinkled with chopped parsley and garnish with heart-shaped fried croutons.
serving amount
serves 10
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more information
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