Bruno Loubet’s Spring vegetable and egg ‘cassoulet’ with Carrot and Shallots Mustard
Serves: 6
Cost Cutting Eco Friendly Gluten Free Quick Make
"The carrot and shallot mustard binds the dish together and lifts the fresh, garden notes. I usually cook this dish in a large pan and serve it directly on the table"
Ingredients:
300g broad beans, shelled 500g peas 12 spring onions, finely cut 12 baby carrots, peeled 12 baby turnips, peeled (or 2 regular turnips, peeled) 12 baby leeks, trimmed 24 on-the-vine cherry tomatoes, sliced in half 2 garlic cloves, finely sliced 200g green beans, cut into 1cm 6 asparagus, cut into 2cm pieces 100g Desiree potatoes, peeled 120g very soft butter 60g Maille Carrot and Shallot Mustard 1 tbsp chervil, finely chopped 2 tbsp chives, finely chopped 1 tbsp parsley, finely chopped 1 tsp tarragon, finely chopped 6 free-range eggs 50g vegetarian Parmesan-style cheese salt and peppermethod:
- Cube the potatoes and boil in salted water until soft. Drain and mash with a potato masher or mouli and keep to one side.
- Boil a pan of salted water and cook the carrots for about 5-6 minutes. Remove from the water and replace with the turnips. After 6-8 minutes, remove from the water and replace with the leeks. Cook for only a couple of minutes and drain.
- In a bowl, mix well the soft butter, herbs, mustard and seasoning.
- Pour 300ml of water in a large pot, bring to the boil and add the carrots, turnips, garlic and the young green beans. Boil for a couple of minutes and add the mashed potatoes and the remaining vegetables.
- Stir and simmer for 2-3 minutes, then remove from the heat and add the mustard, herb and butter mixture. Stir well until the mix is completely incorporated.
- Poach the eggs when you are ready to serve. Serve the “ragout” in bowls at the table, place a poached egg on top and sprinkle with Parmesan-style cheese.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
