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Vegetable melange with beurre blanc
Fruit and vegetables
10–12 waxy
new potatoes
, scrubbed
few sprigs fresh
mint
12
asparagus
spears
400g/14oz
broad beans
, removed from the pods
12 small baby
carrots
, scrubbed
8 baby
turnips
, halved
1 bunch
spring onions
, trimmed
2 bulbs wet (new season)
garlic
, trimmed and sliced lengthways
salt and freshly ground black
pepper
50g/1¾oz
shallots
or onion, roughly chopped
Cooking ingredients
good pinch
caster sugar
handful mixed fresh
fines herbes
(chervil, chives, tarragon and parsley), chopped
2 tbsp
white wine vinegar
6 tbsp water or fish
stock
Dairy, eggs and chilled
50g/1¾oz
butter
2 tbsp
double cream
175g/6oz unsalted
butter
, cut into pieces
Other
4 tbsp dry
white wine
Back to recipe
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