Spring Vegetable and Egg 'Cassoulet'

Try this delicious Spring Vegetable and Egg 'Cassoulet' recipe for dinner
By
Spring Vegetable and Egg 'Cassoulet'

Maille

Spring Vegetable and Egg 'Cassoulet'

A celebration of spring’s bounty, this dish is a take on the classic winter cassoulet and is even better when made with vegetables straight from the garden or farmers market. The carrot and shallot mustard binds the dish and lifts the fresh, garden notes.

Recipe provided courtesy of Maille.

6
Servings
319
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup red potatoes, peeled and cubed
  • 12 baby carrots, peeled
  • 12 baby carrots, peeled
  • 12 baby leeks, trimmed
  • 1/2 Cup butter, softened
  • 3 Tablespoons Dijon mustard, such as Maille Mustard with Carrot and a Hint of Shallot
  • 1 Tablespoon chervil, picked and roughly cut
  • 2 Tablespoons chives, finely chopped
  • 1 Tablespoon parsley, finely chopped
  • 1 Teaspoon tarragon, finely chopped
  • Salt and fresh-cracked pepper, to taste
  • 1 1/2 Cup young green beans, diced
  • 2 cloves of garlic, thinly sliced
  • 2 Cups shelled fava beans
  • 3 Cups peas
  • 12 spring onions or scallions, cut finely
  • 24 cherry tomatoes, halved
  • 6 asparagus spears, diced
  • 6 eggs
  • 1/2 Cup grated Parmigiano-Reggiano cheese

Directions

In a pot of boiling water, cook the potatoes until very soft. Drain and mash with a potato masher; set aside.

In another pot of salted boiling water, cook the carrots for about 5 to 6 minutes. Remove carrots from the water and drain. Add the turnips and cook for 6 to 8 minutes. Remove the turnips and drain. Add the leeks, cook for only a couple of minutes, remove and drain.

In a small bowl, combine the soft butter, mustard, herbs, salt and pepper. Mix well.

In a large pot, bring 1 1/4 cups of water to a boil. Add the carrots, turnips, green beans, and garlic. Boil for a couple of minutes, and add the mashed potatoes and remaining vegetables. Stir and simmer on low for 2 to 3 minutes, then remove from the heat and add the butter mixture. Stir well until the mix is completely incorporated.

When ready to serve, poach the eggs. Serve the “ragout” in individual bowls, place a poached egg on top, and sprinkle with grated Parmigiano-Reggiano. Serve immediately.

Nutritional Facts

Total Fat
10g
14%
Sugar
18g
20%
Saturated Fat
4g
17%
Cholesterol
21mg
7%
Carbohydrate, by difference
48g
37%
Protein
14g
30%
Vitamin A, RAE
556µg
79%
Vitamin C, total ascorbic acid
46mg
61%
Vitamin K (phylloquinone)
50µg
56%
Calcium, Ca
126mg
13%
Choline, total
29mg
7%
Fiber, total dietary
12g
48%
Fluoride, F
59µg
2%
Folate, total
140µg
35%
Iron, Fe
6mg
33%
Magnesium, Mg
103mg
32%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
220mg
31%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
192mg
13%
Water
225g
8%
Zinc, Zn
2mg
25%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.