Vegetarian spring plate

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Vegetarian spring plate

For 2 people

Preparation time: 10 min, Cooking time: 30min

[ingredients title=”Ingredients”]

• A dozen of green asparagus
• A dozen of carrots
• A dozen of small white mushrooms
• 250g peas
• 5 large potatoes
• Olive oil in spray
• 100 ml cream
• Honey
• Salt and pepper

[/ingredients]

PREPARATION

• Peel the potatoes, carrots and mushrooms.
• Cook the potatoes in salted boiling water for 5 minutes.
• Remove the bottom of asparagus and remove their first skin if it is hard.
• Blanch asparagus and carrots, 5 minutes in salted boiling water.
• Drain the potatoes and cut into small cubes.
• Place the cubes of potatoes on a baking sheet covered with baking paper and spray with olive oil.
• Add salt lightly and place the potatoes in the oven for 20 to 30 minutes at 200° C until they are golden brown.
• With a spatula, turn the potatoes during cooking.
• Plunge the peas in a pan of salted boiling water for 10 minutes.
• Heat the cream and drain the peas.
• Using a mixer, mix the small peas and add the warm cream.
• Mix again and keep it warm.
• In a hot dry skillet, sear the mushrooms for a few minutes.
• Then add a little olive oil and cook while stirring for a few minutes.
• Add carrots and asparagus and fry a few moments adding a little olive oil.
• Then put a large tablespoon of honey and 100ml of water.
• Bring to a boil while stirring vegetables and fry until the liquid is completely absorbed and the vegetables are glazed in the honey.

• Add salt and pepper.
• Serve on a plate, the cream of peas and the glazed vegetables with the baked potatoes.

Imprimer

Vegetarian spring plate

For 2 people Preparation time: 10 min, cooking time: 30min

Ingrédients

• A dozen of green asparagus
• A dozen of carrots
• A dozen of small white mushrooms
• 250 g peas
• 5 large potatoes
• Olive oil in spray
• 100 ml cream
• Honey
• Salt and pepper

Instructions

1. Peel the potatoes, carrots and mushrooms.
2. Cook the potatoes in salted boiling water for 5 minutes.
3. Remove the bottom of asparagus and remove their first skin if it is hard.
4. Blanch asparagus and carrots, 5 minutes in salted boiling water.
5. Drain the potatoes and cut into small cubes.
6. Place the cubes of potatoes on a baking sheet covered with baking paper and spray with olive oil.
7. Add salt lightly and place the potatoes in the oven for 20 to 30 minutes at 200° C until they are golden brown.
8. With a spatula, turn the potatoes during cooking.
9. Plunge the peas in a pan of salted boiling water for 10 minutes.
10. Heat the cream and drain the peas.
11. Using a mixer, mix the small peas and add the warm cream.
12. Mix again and keep it warm.
13. In a hot dry skillet, sear the mushrooms for a few minutes.
14. Then add a little olive oil and cook while stirring for a few minutes.
15. Add carrots and asparagus and fry a few moments adding a little olive oil.
16. Then put a large tablespoon of honey and 100ml of water.
17. Bring to a boil while stirring vegetables and fry until the liquid is completely absorbed and the vegetables are glazed in the honey.
18. Add salt and pepper.
19. Serve on a plate, the cream of peas and the glazed vegetables with the baked potatoes.