Spring Vegetable and Egg “Cassoulet”

Name: Spring Vegetable and Egg “Cassoulet”
Yield: 6
Ingredients: 225.0g Red potatoes, peeled and cubed; 12.0each Baby carrots, peeled; 12.0each Baby turnips (or two regular turnips), peeled; 12.0each Baby leeks, trimmed; 114.0g Butter, softened; 4.0g Chervil, finely chopped, fresh; 6.0g Chives, fresh, finely chopped; 4.0g Parsley, finely chopped; 5.0g Tarragon, finely chopped; 0.0as needed Salt and freshly ground black pepper; 225.0g Green beans, young, diced; 2.0cloves Garlic cloves, thinly sliced; 50.0g Fava beans, shelled; 450.0g Peas; 12.0each Spring onions or scallions, finely cut; 24.0each Cherry tomatoes, halved; 6.0each Asparagus spears, diced; 45.0ml Maille Old Style Mustard 4 x 3.7 kg; 6.0each Eggs; 50.0g Parmesan cheese, grated

Spring Vegetable and Egg “Cassoulet” – - Recipe

A bright medley of spring vegetables blanched and tossed in a buttery potato and fresh herb broth. Topped with a poached egg and grated parmesan.

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Prepare the Cassoulet

Red potatoes, peeled and cubed 225.0 g
Baby carrots, peeled 12.0 each
Baby turnips (or two regular turnips), peeled 12.0 each
Baby leeks, trimmed 12.0 each
Butter, softened 114.0 g
Chervil, finely chopped, fresh 4.0 g
Chives, fresh, finely chopped 6.0 g
Parsley, finely chopped 4.0 g
Tarragon, finely chopped 5.0 g
Salt and freshly ground black pepper
Green beans, young, diced 225.0 g
Garlic cloves, thinly sliced 2.0 cloves
Fava beans, shelled 50.0 g
Peas 450.0 g
Spring onions or scallions, finely cut 12.0 each
Cherry tomatoes, halved 24.0 each
Asparagus spears, diced 6.0 each
Maille Old Style Mustard 4 x 3.7 kg 45.0 ml

Finish the Dish

Eggs 6.0 each
Parmesan cheese, grated 50.0 g

Main Course

Spring

Summer

Fall

Winter

Gluten free

Plant Forward

Vegetarian

Vegetables

A bright medley of spring vegetables blanched and tossed in a buttery potato and fresh herb broth. Topped with a poached egg and grated parmesan.

...

Preparation

Prepare the Cassoulet
- In a pot of boiling water, cook the potatoes until very soft. Drain and mash with a potato masher; set aside.
- In another pot of salted boiling water, cook the carrots for about 5 to 6 minutes. Remove carrots from the water and drain. Add the turnips and cook for 6 to 8 minutes. Remove the turnips and drain. Add the leeks, cook for only a couple of minutes, remove and drain.
- In a small bowl, combine the soft butter, mustard, herbs, salt and pepper. Mix well.
- In a large pot, bring 310 ml of water to a boil. Add the carrots, turnips, green beans, and garlic. Boil for a couple of minutes, and add the mashed potatoes and remaining vegetables. Stir and simmer on low for 2-3 minutes, then remove from the heat and add the butter mixture. Stir well until the mix is completely incorporated.
Finish the Dish
- When ready to serve, poach the eggs. Serve the “ragout” in individual bowls, place a poached egg on top, and sprinkle with grated Parmesan. Serve immediately.