Ragoût of Summer Vegetables with Vanilla Beurre Blanc from French Countryside Cooking by Daniel Galm

Name: Ragoût of Summer Vegetables with Vanilla Beurre Blanc from French Countryside Cooking by Daniel Galm
Ingredients: 100 g/3½ oz baby turnips, peeled and quartered; 1 shallot, finely chopped; 200 g/7 oz unsalted butter, softened, cut into cubes; 100 g/3½ oz baby leeks, trimmed and each cut into 3 pieces; 1 bunch of asparagus tips; 1 baby cauliflower, cut into florets; finely grated zest and juice of ½ lime; 1 vanilla pod, split in half lengthways and seeds scraped out (you can keep the pod for vanilla sugar); 100 g/3½ oz green beans, halved; 100 g/3½ oz podded broad (fava) beans, grey outer casing removed; 200 g/7 oz peas, podded; 100 g/3½ oz baby carrots, scrubbed; 500 ml/17 fl oz/2 cups Vegetable Stock; sea salt and freshly ground black pepper; leaves from 1 thyme sprig

app.ckbk.com

This is a perfect summer dish as it’s colourful, light and fresh. The vegetables only need a minimal amount of cooking before they are coated in a light butter sauce, scented with fresh vanilla...

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Ingredients

100 g/3½ oz baby turnips, peeled and quartered
1 shallot, finely chopped
200 g/7 oz unsalted butter, softened, cut into cubes
100 g/3½ oz baby leeks, trimmed and each cut into 3 pieces
1 bunch of asparagus tips
1 baby cauliflower, cut into florets
finely grated zest and juice of ½ lime
1 vanilla pod, split in half lengthways and seeds scraped out (you can keep the pod for vanilla sugar)
100 g/3½ oz green beans, halved
100 g/3½ oz podded broad (fava) beans, grey outer casing removed
200 g/7 oz peas, podded
100 g/3½ oz baby carrots, scrubbed
500 ml/17 fl oz/2 cups Vegetable Stock
sea salt and freshly ground black pepper
leaves from 1 thyme sprig