Spring Vegetable and Egg “Cassoulet”
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.
Ingredients per serving
Prepare the Cassoulet
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Red potatoes, peeled and cubed 1.0 cup
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Baby carrots, peeled 12.0 each
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Baby turnips (or two regular turnips), peeled 12.0 each
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Baby leeks, trimmed 12.0 each
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Butter, softened 0.5 cup
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Chervil, picked and roughly cut 1.0 Tbsp
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Fresh chives, finely chopped 2.0 Tbsp
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Flat-leaf parsley, finely chopped 1.0 Tbsp
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Tarragon, finely chopped 1.0 tsp
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Salt and freshly ground black pepper, as needed
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Green beans,young, diced 1.5 cups
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Garlic cloves, thinly sliced 2.0 cloves
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Fava beans, shelled 2.0 cups
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Peas, fresh 3.0 cups
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Spring onions or scallions, finely cut 12.0 each
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Cherry tomatoes, halved 24.0 each
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Asparagus spears, diced 6.0 each
Finish the Dish
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Eggs 6.0 each
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Parmesan cheese, grated 0.5 cup
Preparation
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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.
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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.
