Vegetable ragout in saffron béchamel

Name: Vegetable ragout in saffron béchamel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium-sized carrots; 1 (approx. 175 g) Parsnip; 250 g Teltow Turnip; 1 Romanesco; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati wild rice mixture; 1 Onion; 250 g small mushrooms; 1-2 TABLESPOONS Oil; 300 g frozen chanterelles; 2 tablespoons (20 g) Butter; 1 (20 g) heaped tbsp. flour; 100 ml low-fat milk; 1/2 box Saffron threads; 1/2 potty Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 medium-sized carrots
1 (approx. 175 g) Parsnip
250 g Teltow Turnip
1 Romanesco
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati wild rice mixture
1 Onion
250 g small mushrooms
1-2 TABLESPOONS Oil
300 g frozen chanterelles
2 tablespoons (20 g) Butter
1 (20 g) heaped tbsp. flour
100 ml low-fat milk
1/2 box Saffron threads
1/2 potty Chervil

Directions

1
Peel and wash carrots, parsnips and turnips. Cut carrots and parsnip into slices. Quarter the turnips. Clean, wash and cut into florets.
2
Boil up a good 400 ml of salted water. Cover the rice mixture and cook over a low heat for 25-30 minutes.
3
Cover the turnips and cook them in approx. 3/4 l boiling salted water for approx. 12 minutes. Add the rest of the vegetables after 3-4 minutes and cook. Drain the vegetables and collect the vegetable water.
4
Peel and finely chop the onion. Clean the mushrooms, wash if necessary and cut in half. Heat oil in a large coated pan. Fry the mushrooms and chanterelles for 3-4 minutes while turning. Fry the onion briefly.
5
Season with salt and pepper and remove.
6
Heat the butter in the frying fat. Sweat flour in it. Stir in 400 ml vegetable water, milk and saffron. Bring to the boil and simmer while stirring for about 5 minutes.
7
Heat carrots, turnips, parsnip, romanesco and mushrooms in the sauce. Season the ragout with salt and pepper. Wash the chervil and remove the leaves. Arrange ragout and garnish with chervil. Add rice.