Recipe Summer vegetables & flat-leaf parsley cream

To prepare this dish

Ingredient list

Vegetables

120 g mangetout
100 g new season’s carrots
100 g new season’s turnips
140 g peas
2 thin pieces of leek (140 g)
120 fresh broad beans
4 green asparagus
8 cherry tomatoes
8 white onions
4 celery stalks
8 small Noirmoutier new potatoes
40 g currants
30 g pine nuts
60 g Elle & Vire gourmet butter 82% fat
salt

Flat-leaf parsley cream

120 g flat leafed parsley
160 g Avantage cooking 15% fat
salt
pepper
lemon juice

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Avantage cooking 15% fat

The recipe,
step by step

1. 1

   Vegetables

   Plunge the tomatoes into boiling water, transfer to iced water then peel. Cook the green vegetables separately in boiling salted water then refresh in iced water. Cook the other vegetables using the same method. 

2. 2

   Flat-leaf parsley cream

   Remove the leaves from the flat-leaf parsley, cook them in boiling salted water then refresh in iced water. Apply pressure to remove as much water as possible then blend until smooth. Bring the cream to the boil and season. Blend with the flat-leaf parsley puree until smooth, green and frothy. 

3. 3

   To serve

   Heat the vegetables in butter and season. Place the vegetables with a little flat-leaf parsley cream in front and sprinkle with currants and pine nuts. Serve a sauce boat of flat-leaf parsley cream alongside. 

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