Family Best Time >> Food

Pressed bunch vegetables


Ingredients:6 people
  • green beans
    800 g
  • fresh peas
    500 g
  • beans
    300 g
  • hearts of palm
    1/2 box
  • carrots
    1 bunch
  • turnips
    1 bunch
  • white onions
    1 bunch
  • Heavy cream
    300 g
  • vermouth
    5 cl
  • gelatin
    9 sheets
  • salt, ground pepper
  • Tabasco
  • lemon
    1 juice
  • chives
  • flat parsley
  • tarragon
  • nutmeg
  • chervil


Preparation:
  • Preparation time:40 minutes
  • Cooking time:15 minutes


Pressed bunch vegetables

Difficulty:[usr 2]

Cook the peeled green beans, the sliced ​​carrots and other thinly sliced ​​new vegetables in salted boiling water, cool and drain.

Soak the gelatin sheets to soften them.

Put the cream in a saucepan and bring to a boil, add the vermouth and the gelatin drained off the heat.

Mix, salt, pepper, add the tabasco, lemon juice and a little grated nutmeg.

Clean and finely chop the herbs.

Put half of the green beans in the bowl of a blender, blend, and add the cream.

Drain the hearts of palm and quarter them lengthwise.

In a galantine mold (white terrine) pour a layer of green cream, sprinkle with herbs, add a layer of baby vegetables, a layer of green cream and a layer of hearts of palm and so on until the filling is complete. terrine..

Refrigerate for at least 5 hours.

Plate up in slices, serve with a spicy vinaigrette.

Pressed bunch vegetables

Chef Hubert's culinary ideas