Ingredients
- 1 sugar
- 300 g fresh shelled peas
- 6 early carrots
- 4 early turnips
- 3 spring onions with their stems
- 400 g of new potatoes
- 80g butter
- 30 cl of vegetable broth
- 1 bouquet garni
-
a few sprigs of chervil
Preparation
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Melt 30 g of butter in a saucepan. Add the sucrine cut into strips and the peas. Let them cook for 20 minutes covered over low heat.
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Cut the tops from the carrots and turnips. Peel the carrots and cut them in half lengthwise if they are too large. Cut the turnips and 4.
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Wash the spring onions, cut them into 2 or 4 depending on their size. Peel the potatoes and cut them in 2.
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In a casserole dish, melt the remaining butter. Add the vegetables, the bouquet garni, a few sprigs of chervil, salt, pepper and pour in the broth. Cook for 20 minutes over low heat. Incorporate the peas and the sucrine. Continue cooking for ten minutes. Serve hot.
