Ingredients
- 300 g new potatoes
- 6 carrots
- 200 g fresh peas
- 2 stalks of celery
- 1 bunch of tarragon
- 1 bunch of parsley
- 1 bay leaf
- 100 g snow peas
- 100 g peeled beans
- 1 teaspoon(s) of coriander seeds
- 2 peeled garlic cloves
- 15 small pearl onions
- 300 g of mini button mushrooms
- 50g butter
- 50 g chestnut flour
- 2 egg yolks
- 10 cl of cream
-
the juice of 1 lemon
-
olive oil
Preparation
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Scrub the potatoes and cut them in half. Peel the carrots, cut them into slices. Shell the peas. Cut the celery stalks into 1cm pieces. Remove the leaves from the tarragon and parsley, tie up the stems and reserve the leaves.
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Boil 1.5 liters of salted water. Add the bay leaf, herb stems, coriander seeds, potatoes, carrots, celery and garlic. Leave to cook for 20 minutes. Add the snow peas and the beans then, after 5 minutes, the peas. Continue cooking for 5 minutes. Drain the vegetables, filter the cooking broth and set aside.
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In a casserole dish, brown the onions and mini mushrooms in a little olive oil. Reserve.
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Prepare a roux: melt the butter in a saucepan. Add the chestnut flour and mix for about 1 minute. Gradually pour in the vegetable cooking stock, stirring vigorously, until the sauce coats the spoon.
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In a bowl, mix the egg yolks, cream and lemon juice. Incorporate the tarragon and parsley leaves, add 1 or 2 ladles of long roux.
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Put all the vegetables in the casserole with the pearl onions and mushrooms. Reheat over low heat with the sauce and enjoy hot.
