Spring Vegetable and Egg “Cassoulet”

Name: Spring Vegetable and Egg “Cassoulet”
Yield: 6
Ingredients: 1.0cup Red potatoes, peeled and cubed; 12.0each Baby carrots, peeled; 12.0each Baby turnips (or two regular turnips), peeled; 12.0each Baby leeks, trimmed; 0.5cup Butter, softened; 1.0Tbsp Chervil, picked and roughly cut; 2.0Tbsp Fresh chives, finely chopped; 1.0Tbsp Flat-leaf parsley, finely chopped; 1.0tsp Tarragon, finely chopped; 0.0as needed Salt and freshly ground black pepper, as needed; 1.5cups Green beans,young, diced; 2.0cloves Garlic cloves, thinly sliced; 2.0cups Fava beans, shelled; 3.0cups Peas, fresh; 12.0each Spring onions or scallions, finely cut; 24.0each Cherry tomatoes, halved; 6.0each Asparagus spears, diced; 3.0Tbsp Maille Old Style Mustard 4 x 8.16 lb; 6.0each Eggs; 0.5cup 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 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
Maille Old Style Mustard 4 x 8.16 lb 3.0 Tbsp
Maille Old Style Mustard 4 x 8.16 lb
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Finish the Dish

Eggs 6.0 each
Parmesan cheese, grated 0.5 cup

Side

Vegetables

Spring

Summer

Fall

Deli

Vegetarian

Plant-Forward

Gluten-free

Delivery and Takeaway

Maille®

Full Service Restaurants

Salads

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 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.
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.