Hello everyone, today we're going to make a very good balanced accompaniment.
Preparation time: 20 minutes Cooking time: 10 minutes
Serves 4
Ingredients:
Vegetables:
- 2 potatoes
- 2 turnips
- 2 carrots
- 120 g green beans
- 4 sprigs parsley
- 4 sprigs fresh tarragon
- salt
- 120 g shelled peas
- Pepper
Mayonnaise:
- 2 egg yolks
- 15 g mustard
- 2 tsp. white spirit vinegar
- Salt
- Pepper
- 20 cl sunflower oil
Preparation:
Peel all the vegetables except the peas and beans, and leave the potatoes in a bowl of water. Meanwhile, bring some water to the boil. Cut the carrots and turnips into equal cubes and keep them together. Cut the beans into 2cm sticks and set aside, then cut the potatoes into cubes and set aside in the same water.
Season the boiling water with salt. Prepare the glaze (water with ice cubes) to stop the vegetables cooking straight away.
Cook the peas for almost 1 minute, then drop them into the glaze. Cook the green beans until they crunch a little under the tooth. Meanwhile, "remove the vegetables from the glazer and add 2 ice cubes"(""1). Remove the vegetables and place them in the freezer.(2) Cook the carrots until soft. (1)(2) Cook the turnips until they're soft. (1)(2) Cook the potatoes until they're a little soft, but just a little crunchy (1)(2)
Now place all your vegetables in a kitchen towel. Cover them, dry them and put everything in the bowl. Add the herbs of your choice.
Prepare the mayonnaise from the Pea and Bacon Salad recipe and mix with the vegetables.
Enjoy this macédoine with cordon bleu, another dish or on its own.
Here's how it turned out:
I hope you enjoyed it!!!
See you!
Alex
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