Spring Vegetable And Egg 'Cassoulet'

1.8 from 4 ratings

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.

Servings

servings

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 tablespoon dijon mustard, such as maille mustard with carrot and a hint of shallot
1 tablespoon chervil, picked and roughly cut
2 tablespoon 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 cup shelled fava beans
3 cup 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.