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Ideal to accompany meats and fish, this creamy crunchy vegetable gardener recipe is a treat.
Ingredients for 4 persons
- 200 g of carrots news
- 4 turnips new
- 250 g of potatoes news
- 500 g of snow peas
- 125 g of green beans
- 8 sheets of lettuce
- 2 tbsp. tablespoon of parsley dish
- 50 g semi-salted butter
- 3 tbsp. tablespoon of water
- 1 tbsp. fresh cream
- Salt pepper
Creamy crunchy vegetable planter
Crunchy, vitamin-packed spring vegetables come to your table in a colorful recipe!
- Peel and wash the carrots and turnips. Cut the carrots into wedges and the turnips into quarters.
- Lightly brush and wash the potatoes (do not peel them). Sauté them in 20 g of butter and cook for about 20 minutes. Check doneness: they should be tender (the blade of a knife should easily penetrate the flesh).
- Stem and wash the snow peas and beans. Plunge them together for 2 minutes in boiling water. Cool them in ice water. Drain.
- Wash the lettuce leaves.
- Remove the leaves, wash and chop the parsley.
- In a casserole dish, melt 30 g of butter, place the carrots, turnips, green beans, snow peas and lettuce. Stir well to coat the vegetables in the butter, pour in the water and add the parsley. Season. Cook over low heat for about 20 minutes.
Add the potatoes at the end of cooking. Incorporate the crème fraîche and serve!
- For this recipe, it is better to select new potatoes of the smallest size.
- The vegetable planter is particularly suitable for new vegetables. As spring approaches, you can also add peas and many other vegetables to it.
- For a winter planter, consider cooking the Jerusalem artichokes, the parsnip, the tuberous chervil, the roots of parsley and thepumpkin.
Each spring, rediscovering the taste of early vegetables is a pleasure that should not be missed because it does not last long.
This is why the preparation should not be too sophisticated and the cooking not too thorough to avoid breaking the texture and the subtle aromas of the vegetables. Under these conditions, the planter can, in its simplicity, be one of the most remarkable dishes, far removed from the kind of tasteless porridge that unfortunately all too often looks like this type of dish.
As an accompaniment, it will of course be necessary to choose a delicate wine which does not risk disturbing this preparation but also which supports its strong vegetal character. Now is the time to rediscover the rosés of the year with a predilection for Côtes du Rhône, tender on the palate but whose maturity of the nose will contrast with the dish. If, on the contrary, we want to accentuate the vegetal dimension in the agreement, we will prefer a red Saumur in a cuvée with the characteristic nuances of pepper.
Recipe: T. Bryone, Photo: C. Herlédan