Name: Velouté vegetable bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 450.00 g baby potatoes washed; 50.00 ml butter; 2.00 leeks sliced; 250.00 g button mushrooms small; 150.00 g asparagus trimmed; 150.00 g green beans baby, trimmed; 200.00 g peas fresh or frozen; 45.00 ml flour; 400.00 ml stock vegetable; 2.00 eggs large, yolk only; 125.00 ml cream; 15.00 ml lemon juice; 30.00 ml fresh mint chopped; 250.00 g baby carrots baby, trimmed

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Ingredients (14)

450.00 g	baby potatoes — washed
50.00 ml	butter
2.00	leeks — sliced
250.00 g	button mushrooms — small
150.00 g	asparagus — trimmed
150.00 g	green beans — baby, trimmed
200.00 g	peas — fresh or frozen

VELOUTÉ SAUCE

45.00 ml	flour
400.00 ml	stock — vegetable
2.00	eggs — large, yolk only
125.00 ml	cream
15.00 ml	lemon juice
30.00 ml	fresh mint — chopped
250.00 g	baby carrots — baby, trimmed

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Method:

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.