Nutrition Facts
2 servings
2
Recipe for New Vegetables in Herb Vinaigrette
A very beautiful spring plate with seasonal vegetables. It can be paired with poultry or white fish.
Ingredients
2 New carrots with tops and roots.
2 New turnips with greens and roots
2 New onion with roots
2 Leek with roots
4 White asparagus
1 Chanterelle or girolle
3 Carrot tops
100 Turnip greens
10 Basil
1 Lemon
10 Chicken broth
2 White balsamic vinegar
Salt, pepper
Directions
1
Peel the vegetables, keeping the roots and 3 cm of the greens for the turnips, carrots, and onions. Set aside the roots of the leeks. Cut them into 10 cm pieces. Peel the asparagus and cut them to the same length. Steam for 25 minutes in a multi-cooker.
2
Make the herb vinaigrette in a blender with 10 basil leaves, 10 turnip greens, 3 carrot greens, 3 lettuce leaves, the juice of one lemon, 100 ml of chicken broth, 2 tablespoons of hazelnut oil, 1 tablespoon of white balsamic vinegar, salt, and pepper.
3
Finely chop the mushrooms and mince the shallot. When the leeks are cooked, remove the inside, keeping only 2 layers. Cut the remaining leeks into small pieces. In a pan, sauté the shallots, mushrooms, and pieces of leeks in a little butter, seasoning them. Fill the leeks with this mixture. Brown the leek roots in a little butter, and drain on paper towels. Fry the carrot tops (dipped in a mixture of flour and cold water) in a little oil, then drain on paper towels.
4
To finish, serve all the vegetables on a bed of herb vinaigrette, garnished with fried leek roots and carrots.
Ingredients
Ingredients
2 New carrots with tops and roots.
2 New turnips with greens and roots
2 New onion with roots
2 Leek with roots
4 White asparagus
1 Chanterelle or girolle
3 Carrot tops
100 Turnip greens
10 Basil
1 Lemon
10 Chicken broth
2 White balsamic vinegar
Salt, pepper
Directions
Directions
1
Peel the vegetables, keeping the roots and 3 cm of the greens for the turnips, carrots, and onions. Set aside the roots of the leeks. Cut them into 10 cm pieces. Peel the asparagus and cut them to the same length. Steam for 25 minutes in a multi-cooker.
2
Make the herb vinaigrette in a blender with 10 basil leaves, 10 turnip greens, 3 carrot greens, 3 lettuce leaves, the juice of one lemon, 100 ml of chicken broth, 2 tablespoons of hazelnut oil, 1 tablespoon of white balsamic vinegar, salt, and pepper.
3
Finely chop the mushrooms and mince the shallot. When the leeks are cooked, remove the inside, keeping only 2 layers. Cut the remaining leeks into small pieces. In a pan, sauté the shallots, mushrooms, and pieces of leeks in a little butter, seasoning them. Fill the leeks with this mixture. Brown the leek roots in a little butter, and drain on paper towels. Fry the carrot tops (dipped in a mixture of flour and cold water) in a little oil, then drain on paper towels.
4
To finish, serve all the vegetables on a bed of herb vinaigrette, garnished with fried leek roots and carrots.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH