Philippe Etchebest challenges himself to make you love this recipe that we have so much pushed back in the canteen. Discover how it will sublimate this seasonal dish, economical and quick to make! This is one of the 100 essential recipes to know how to do on a daily basis, on your aprons, ready, go!
There are childhood culinary memories that can be rather unpleasant, especially when it comes to the canteen! This week, in his latest Youtube video, the chef offers us to reconcile with this dish that we dreaded so much: the Macedonia ! 🧸
This spring dish is made with seasonal vegetables: spring carrots, peas, green beans… It is quick, easy to make, but also inexpensive. You will amaze your family and loved ones by making them love this much frowned upon dish. You will see, this gourmet recipe from Philippe Etchebest will be a hit!
The recipe for mixed vegetables from Philippe Etchebest
List of ingredients
for 4 people :
- 2 potatoes
- 2 turnips
- 2 carrots
- 120g green beans
- 4 sprigs of parsley
- 4 sprigs of fresh tarragon
- 120g shelled peas
- 2 egg yolks
- 15g mustard
- 2 tbsp. white spirit vinegar
- 20 cl of sunflower oil
Start by shelling your fresh peas in a bowl.
Peel your vegetables: carrots, turnips and potatoes.
Immerse your potatoes in water to prevent them from oxidizing.
Place a saucepan filled with water over high heat.
Meanwhile, cut your carrots. Normally, the salad is cut into cubes. To make it easier for you, cut them peasant stylethose are slightly larger cubes. The taste will not change, only the shape.
Do the same for the turnips.
Cut the green beans into sticks of about 2 cm or smaller 1 cm.
Cut your potatoes into cubes as well. Reserve them again in the water.
Salt the water in the pan. He is important to salt the water wellsee over-salt so that the vegetables soak up the salt well.
Prepare a ” chilling is a bowl of water with ice cubes to stop the cooking of the vegetables after cooking.
Cook them peas approximately 1 minute, dip them in the icing and remove them.
Don’t leave the vegetables too long in cold water, otherwise they will all lose their salt.
Cook the green beans, they should be still crunchy under the tooth. Once ready, stop cooking and immerse them in the glaze.
Cook the carrots. Once cooked, put them in the glaze and do the same for the turnips and the potatoes (which must remain crunchy to the bite).
Remember to add ice cubes to keep the icing cold.
Tip: put all your vegetables in a tea towel to absorb moisture from vegetables.
Put everything back in a salad bowl.
Chop the herbs and put them in the salad bowl with the vegetables.
You don’t have to put herbs, but it adds flavor. You can put all the herbs you want, do with what you have in your fridge.
Add your homemade mayonnaise. The chef has already shown you how to do it right here.
Mix everything and it’s ready!
Philippe Etchebest – Cook well accompanied with my Mentor method
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