Monday, July 1, 2013

Spring vegetables (légumes nouveaux).

My little farmer gave me ... No, sorry, SOLD me... of course.
He likes me but not that much !
Well, he sold me spring vegetables.
They were cute and seemed fresh so I didn't want to waste them in a pie, for example or even a cold soup.
I wanted to eat them, just the way they were !

Here what you'll need :
  • babies carrots
  • babies peas
  • babies potatoes
  • babies turnips
  • some salad
  • 1 tablespoon of white sugar
  • Unsalted butter
  • Olive oil
  • 1 cup of veal broth or any kind of broth you like.  


Step 1 :
Shell peas (the longest part, believe me ...) and cut all your vegetables in pieces, not too small.
Don't cut the salad.


Step 2 :
In a pan, on a medium fire, add olive oil and some butter. It must help to caramelize.
Pour your vegetables except peas and salad and add sugar and let caramelize for 5 minutes, stirring time to time.


Step 4 : 
Add peas and veal broth. 



Step 5 :
Let cook for 20 minutes and add salad.


Wait 5 minutes more and it's ready. 
Bon appetit ! 


Recapitulative :
  • babies carrots
  • babies peas
  • babies potatoes
  • babies turnips
  • some salad
  • 1 tablespoon of white sugar
  • Unsalted butter
  • Olive oil
  • 1 cup of veal broth or any kind of broth you like.  
Shell peas and cut all your vegetables in pieces, not too small. 
Don't cut the salad. 

In a pan, on a medium fire, add olive oil and some butter. 
Pour your vegetables except peas and salad and add sugar and let caramelize for 5 minutes, stirring time to time. 

Add peas and veal broth. 

Let cook for 20 minutes and add salad.

Wait 5 minutes more and it's ready

6 comments:

  1. J'adore ces petits légumes :) Et je remarque que tu utilises de magnifiques cups and spoons ;)

    ReplyDelete
    Replies
    1. C'est une amie d'internet qui me les as offerts ! :D
      Et ils sont super pratiques, surtout quand je poste mes recettes longtemps après les avoir faites ! De voir les indications sur les spoons e rappellent la dose exacte que j'ai utilisée ! :)

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  2. Dear Axelle-Merci a La Docteur pour giving toi ton cups and spoons. Now what to do about your 'cl' measurements? We have a lot of fresh vegetaables and fruit in the home now and this with a fruit salad is what we will have tonight for dinner. Thank you for the inspiration. Regards-Jamie

    ReplyDelete
    Replies
    1. Oh Jamie, I think I wo't succeed to cook all my recipes in cup :D
      But each time I can, I do it, I promise ! :)

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    2. Don't stress too much with the ' cup cooking'. I don't want your recipes to start looking too american! Just to say that we are not too comfortable cooking seafood, either, so that is a good reason to cook it! Shrimp, mussels, oysters, octopus, crab, clam, lobster, fish. I don't know. We'll be doing simple things so any suggestions from ' Axelle the french cook in Provence by the sea' would be awesome! Regards-Jamie

      Delete
    3. Yes, Jamie, ou're right and thank you for thinking this way.
      I think that "cooking french", can be attractive too, for american people. This was one of this blog's goal :)

      Delete