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Vegetarian spring plate

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Vegetarian spring plate

For 2 people

Preparation time: 10 min, Cooking time: 30min

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

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.

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.

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