Spring Vegetable Recipe
Ingredients
| Leeks | 100 Gram, sliced | |
| Baby carrots | 175 Gram | |
| Asparagus | 175 Gram | |
| 100g (4oz) frozen petits pois | ||
| Olive oil | 2 Tablespoon | |
| Butter | 50 Gram | |
| Shallots | 2 , chopped | |
| 3 tbsp chopped fresh mixed herbs, such as parsley, thyme and sage | ||
| Double cream | 225 Milliliter | |
| Parmesan cheese | 25 Gram, grated | |
Directions
MAKING
1) Blanch all vegetables separately in salted boiling water, until crisp. Drain and set aside.
2) Take a frying pan and heat butter and oil in it. Stir in shallots and saute until tender.
3) Add herbs and cream and simmer until the sauce acquires a thick consistency. Remove the frying pan from heat and put aside.
4) Now, blend in Parmesan cheese in the pan. Add seasonings as per taste and mix well.
SERVING
5) Spread the sauce over freshly cooked pasta and toss in vegetables. Serve immediately.
1) Blanch all vegetables separately in salted boiling water, until crisp. Drain and set aside.
2) Take a frying pan and heat butter and oil in it. Stir in shallots and saute until tender.
3) Add herbs and cream and simmer until the sauce acquires a thick consistency. Remove the frying pan from heat and put aside.
4) Now, blend in Parmesan cheese in the pan. Add seasonings as per taste and mix well.
SERVING
5) Spread the sauce over freshly cooked pasta and toss in vegetables. Serve immediately.
Chef
