Free Recipe Spring Vegetable Blanquette
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Spring Vegetable Blanquette Recipe
10 oz Fresh peas; shelled
3 pt Vegetable stock
32 Tender green asparagus
-spears; peeled
6 oz Mange tout
6 oz Broad beans; shelled
6 oz Spring onions; trimmed
24 Baby carrots; trimmed
24 Baby turnips; trimmed
24 Baby leeks; trimmed
4 tb Creme fraiche
50 g Unsalted butter
24 Watercress leaves; finely
-shredded
Spring Vegetable Blanquette Preparation
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. DISCLAIMER(c) Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Spring Vegetable Blanquette?
If you know a better Spring Vegetable Blanquette Recipe please comment below.