Ingredients per serving


Prepare the Cassoulet

  • Red potatoes, peeled and cubed 1.0 cup
  • Baby carrots, peeled 12.0 each
  • Baby turnips (or two regular turnips), peeled 12.0 each
  • Baby leeks, trimmed 12.0 each
  • Butter, softened 0.5 cup
  • Chervil, picked and roughly cut 1.0 Tbsp
  • Fresh chives, finely chopped 2.0 Tbsp
  • Flat-leaf parsley, finely chopped 1.0 Tbsp
  • Tarragon, finely chopped 1.0 tsp
  • Salt and freshly ground black pepper, as needed
  • Green beans,young, diced 1.5 cups
  • Garlic cloves, thinly sliced 2.0 cloves
  • Fava beans, shelled 2.0 cups
  • Peas, fresh 3.0 cups
  • Spring onions or scallions, finely cut 12.0 each
  • Cherry tomatoes, halved 24.0 each
  • Asparagus spears, diced 6.0 each

Finish the Dish

  • Eggs 6.0 each
  • Parmesan cheese, grated 0.5 cup

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.



  1. 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 1 1/4 cups 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.
  2. 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.