home

table of contents

Basic Professional French Cooking

À la Bouquetière

A garnish, used for meat dishes, composed of various vegetables. It always contains carrots and turnips, the other vegetables may vary according to the seasons.

Ingredients

300 g Carrots, cut Bouquetiere, Glacer à Blond

300 g Turnips, cut Bouquetiere, Glacer à Blond

300 g Potatoes, cut Cocotte, Rissoler

4 Artichokes Bottoms, Tourné , un Blanc

100 g String Beans, cut into two inch lengths, cooked à l’Anglaise

100 g Peas, cooked à l’Anglaise

20 g Butter

1/2 Lemon

20 ml Vegetable Oil

Salt and Pepper

Procedure

  1. -Tourné the artichokes, cook in un Blanc. When a little undercooked, remove to the side and let cool in cooking liquid.  About 25 minutes.

  2. -Blanch the potatoes, cook the string beans and peas, drain and dry.

  3. -15 minutes before service place the carrots and turnips on the fire to cook. Rissoler the potatoes and reheat the beans and peas.

  4. -Heat the artichoke bottom in hot water, fill with the peas and place in the center of a plate or plater and arrange the carrots, string beans, potatoes and turnips around.

basic techniques

On www.melaniff.com since 2016

session 2

vegetables