Blanquette of Vegetables (Blanquette de Légumes)

Servings: 10

Author:

Mixed vegetable recipes [/dishes/vegetable-dishes/mixed-vegetable-recipes/] Vegetable Dishes [/dishes/vegetable-dishes/]

Instructions

1 Prepare all the vegetables, cutting the carrots and swedes into 2 cm dice and
the French beans into 4 cm lengths.
2 Cook all the vegetables in the gently boiling vegetable stock, starting with the
carrots, and adding the swede, French beans, mangetout, broad beans, peas and
asparagus at 2-minute intervals, keeping them fairly firm.
3 Drain the vegetables, cover and keep them warm.
4 Melt the butter, add the flour and cook to a second stage roux, add the
vegetable cooking liquid to make a veloute and cook gently for 30 minutes, then
pass through a strainer. Finish with the liaison, then mix in the vegetables to
reheat without boiling.
5 Serve sprinkled with chopped parsley and garnish with heart-shaped fried
croutons.