Blanquette of Vegetables (Blanquette de Légumes)

Blanquette of Vegetables (Blanquette de Légumes)

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Servings: 10
Calories: 168

Ingredients
 

  • 3 pint vegetable stock
  • 5 1/3 oz carrots
  • 3 1/2 oz swede
  • 5 1/3 oz French beans
  • 3 1/2 oz mangetout
  • 3 1/2 oz broad beans
  • 3 1/2 oz peas
  • 3 1/2 oz asparagus tips
  • 2 1/2 oz butter
  • 2 1/2 oz flour
  • 3 yolks of egg
  • 3 floz cream liaison
  • 10 heart-shaped croutons
  • chopped parsley
  • seasoning

Instructions

  • Prepare all the vegetables, cutting the carrots and swedes into 2 cm dice and the French beans into 4 cm lengths.
  • 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.
  • Drain the vegetables, cover and keep them warm.
  • 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.
  • Serve sprinkled with chopped parsley and garnish with heart-shaped fried croutons.
Calories: 168 kcal
Carbohydrates: 17 g
Protein: 4 g
Fat: 10g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 75 mg
Sodium: 688 mg
Potassium: 218 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 3448 IU
Vitamin C: 16 mg
Calcium: 38 mg
Iron: 1 mg
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