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Medley of spring vegetables, mashed beans, veal with mustard and a rosemary emulsion

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Rate this recipe 3.4/5 (109 Votes)

Ingredients

  • The vegetables:
  • 1 bunch small turnips
  • 1 bunch baby carrots
  • 250 g fresh peas
  • 250 g mushrooms
  • 1 bunch of green asparagus
  • 12 radishes
  • 40 g butter
  • salt and pepper
  • Puree:
  • 500 g of beans
  • 20 g butter
  • 10 cl of single cream
  • salt and pepper
  • Veal:
  • 4 veal cutlets
  • 2 tablespoons of mustard seeds
  • 1 tablespoon of honey & thyme
  • 8 sprigs of rosemary
  • salt and pepper
  • The emulsion:
  • 30 cl of single cream
  • 1 sprig of rosemary
  • salt and pepper
  • Presentation:
  • some peeled beans or peas
  • 4 sprigs of rosemary
  • 12 peas
  • mustard seeds

Details

servings 4
Level of difficulty Easy
Preparation time 60mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Vegetables: Peel the turnips keeping their round shape, and about 2 cm of the leaves. Peel the carrots, cut them to give them a nice shape and also keep about 2 cm of leaves. Wash them, then cook in a pan with 20g butter, a pinch of coarse salt, and cover with water. Bring to a boil, then simmer gently for about 15 minutes, uncovered.
Shell the peas and cook in a saucepan of boiling salted water for about 5 mins. Plunge them immediately into a bowl of cold water, drain and set aside.
Peel the asparagus, wash them and keep only the tips.
Clean the radishes, wash them and dry them. Clean the mushrooms and dry them on paper towels. In a pan, heat 20g of butter, and fry the mushrooms with the green asparagus tips. Once cooked, add the carrots, turnips, peas and radishes, salt and pepper, and leave for another 5 minutes over low heat.

Step 2

The bean mash: Shell the beans and cook them in plenty of boiling salted water for about 5 mins. Then plunge them in a large bowl of cold water. Drain them and remove the skin on the beans. Put them in a blender with the butter, cream, salt and pepper and mix to a puree. Keep warm in a bain-marie.

Step 3

The veal:
In a bowl, mix the mustard with the honey, salt and pepper. Cut each steak in half lengthwise. Skewer each piece of meat on a sprig of rosemary, having removed the little twigs, to about ¾ of the length of the sprig.
Put them in a dish and pour over the mustard-honey mixture. Coat the meat well and place in the fridge for 2 hours. After this time, grill the veal skewers.

Step 4

The rosemary emulsion:
In a small saucepan, heat the cream with the rosemary. Infuse for 1 hour. Just before serving, warm the cream, remove the rosemary and emulsify with an immersion blender.

Step 5

Presentation:
On each plate, place a tablespoon of mashed beans by spreading it in a half circle. Place on a few peeled beans and a few mustard seeds. Place beside a few mixed vegetables, covered with two small skewers of veal. Divide the rosemary emulsion in small glasses that you place on each plate, decorated with three peas strung on a small sprig of rosemary.
Enjoy immediately!

Step 6

 

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