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Blanquette of Vegetables (Blanquette de Légumes)

ingredients

serves 10
1.5 litres vegetable stock
150 g carrots
100 g swede
150 g French beans
100 g mangetout
100 g broad beans
100 g peas
100 g asparagus tips
75 g butter
75 g flour
3 yolks of egg, 100 ml cream liaison
10 heart-shaped croutons
chopped parsley
seasoning

method

1. Prepare all the vegetables, cutting the carrots and swedes into 2 cm dice and the French beans into 4 cm lengths.

2. Cook all the vegetables in the gently boiling vegetable stock, starting with the carrots, and adding the swede, French beans, mangetout, broad beans, peas and asparagus at 2-minute intervals, keeping them fairly firm.

3. Drain the vegetables, cover and keep them warm.

4. Melt the butter, add the flour and cook to a second stage roux, add the vegetable cooking liquid to make a veloute and cook gently for 30 minutes, then pass through a strainer. Finish with the liaison, then mix in the vegetables to reheat without boiling.

5. Serve sprinkled with chopped parsley and garnish with heart-shaped fried croutons.

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