Velouté vegetable bake

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 15
Servings 4
Time 20 min

Ingredients

  • 450
    g
    baby potatoes, washed
  • 50
    ml
    butter
  • 2
    leeks, sliced
  • 250
    g
    small fresh button mushrooms
  • 150
    g
    fresh asparagus, trimmed
  • 150
    g
    baby green beans, trimmed
  • 200
    g
    petit pois (frozen or fresh)
  • VELOUTÉ SAUCE
  • 45
    ml
    flour
  • 400
    ml
    vegetable stock
  • 2
    large egg yolks
  • 125
    ml
    cream
  • 15
    ml
    lemon juice
  • 30
    ml
    freshly chopped mint
  • 250
    g
    baby carrots, trimmed and scrubbed
 

Method

45 min
 
Place carrots and potatoes in a saucepan and add enough water to almost cover the vegetables. Bring to the boil, then reduce heat and simmer for 12-15 minutes, until tender. Meanwhile, heat 25 ml butter in another saucepan and add leeks. Sauté for 1 minute, then add mushrooms, asparagus and green beans. Sauté until all vegetables are tender. Stir in peas and remove pan from heat. Spoon all the vegetables into a greased ovenproof dish, reserving any leftover pan juices. VELOUTÉ SAUCE Heat remaining butter in a saucepan. Add flour and stir for 30 seconds. Remove from heat and gradually add the stock, stirring all the time to prevent lumps. Add any pan juices that are left from the sautéed vegetables. Return saucepan to the heat and stir until thickened. Mix together egg yolks and cream in a bowl. Add lemon juice, and salt and freshly ground pepper to taste. Add a few spoonfuls of hot sauce to cream mixture, then stir into remaining hot mixture. Return to heat and cook over medium heat for about 5 minutes, stirring constantly, until thickened. Do not allow the sauce to boil. Stir the mint into the sauce, then pour over the vegetables. Cover with aluminium foil and bake in a preheated oven at 190 ºC for 20 minutes. Serves 4-6.
 

Read more on: starch
 

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