Recipe courtesy of Jacques Le Divellec
Seasonal Vegetables with Double Cream and Mediterranean Herbs
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 286
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 43
- Dietary Fiber
- 10
- Sugar
- 17
- Protein
- 6
- Cholesterol
- 41
- Sodium
- 1001
- Total: 31 min
- Prep: 25 min
- Cook: 6 min
Ingredients
8 mini carrots, tops trimmed and peeled
3 1/2 ounces celeriac, peeled and cut into 1/2-inch cubes
8 small leeks, white only and washed well
Sea salt
1/2 cup heavy cream
10 basil leaves
2 small fennel bulbs, trimmed, finely chopped
1/2 cup chopped onion
1 1/2 tablespoons finely diced cooked beets
Freshly ground black pepper
Fresh Herbs, chopped, for garnish
Directions
- In a large pot of boiling water with the sea salt, blanch the carrots, celeriac, and leeks separately (cook according to your personal taste). Transfer vegetables to a large bowl.
- In a medium bowl, whisk the cream until thick and add the basil and chopped fennel. Add the chopped onions and beets to the bowl of vegetables, mix well and season with salt and pepper. Divide vegetables into separate soup plates, add a dollop of cream. Garnish with fresh herbs.