Ingredients
- 1 kg of sweet onion, Roscoff type
- 3 bunches of parsley
- 3 bunches of verbena
- 600 g green beans
-
the juice of 1 lemon
- 1 punnet of raspberries
-
edible flowers
-
semi-salted butter
-
olive oil
-
Powdered sugar
-
flower of salt
Preparation
-
Prepare the sweet onion compote: peel and chop the onions. Cook them covered over low heat with a knob of butter, stirring regularly for 30 minutes. The onions should be very stewed. Set aside.
-
Strip the parsley leaves. Blanch the leaves in boiling water for 5 minutes and immediately plunge them into a bowl of ice cubes to set the color. Drain. Strip the verbena leaves, blanch the leaves for 30 seconds in boiling water then plunge them into the ice cubes before draining.
-
In a blender, mix the parsley and verbena leaves with the onion compote, 2 tbsp of olive oil, 1 pinch of salt and 1 pinch of sugar to reveal the verbena.
-
Wash the green beans, remove the stalks and cook them in the pressure cooker for 6 to 8 minutes. Let them cool, season them with lemon juice, olive oil and verbena puree. Garnish with raspberries and edible flower petals. Keep the excess verbena puree in the refrigerator for another use.
