Vegetable ragout with chervil dumplings
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 250 g Sweet peas
- 500 g Carrots
- 2 Federation Spring onions
- 7-10 Tbsp Salt
- 1 medium onion
- 1 TABLESPOON Butter or margarine
- 200 g Whipped cream
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp juice and peel of 1/2 untreated lemon
- 1 collar Chervil
- 400 g Veal sausage meat
- 2 TABLESPOONS Oil
- 7-10 Tbsp Lemon and chervil
Directions
- 1
Wash and remove the sugar peas. Clean and wash carrots and spring onions. Cut the carrots into slices at an angle and the spring onions into pieces. Cook vegetables in boiling salted water for about 8 minutes, remove. Peel onion, dice finely and fry in hot fat in a pot. Deglaze with cream and 1/4 liter of the vegetable stock. Stir in the sauce thickener and season to taste with salt, pepper, lemon juice and zest. Add vegetables to the sauce. Pluck the chervil and chop finely. Mix veal and chervil and form small dumplings. Fry in hot oil in a pan until golden brown, add to the ragout and arrange in a bowl. Garnish with lemon slices and chervil. Small puff pastry corners taste good with it
- 2
Terrine: Bernardaud
- 3
Plate: Wedgwood
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