Minted Garden Veg with Real Salad Cream
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 2 bunches baby beetroot, with leaves
  2. 2 tbsp vinegar
  3. 250g (8oz) English asparagus
  4. 1kg (2lb) broad beans,shelled
  5. 400g (13oz) baby courgettes, cut into 1cm (½in) thick slices
  6. 200g (6½oz) firm English goat's cheese, crumbled
  7. Bunch of mint, chopped
  8. FOR THE SALAD CREAM
  9. 4 eggs
  10. 2tbsp white wine vinegar
  11. ½tbsp English mustard
  12. 4-5tbsp single cream
Instructions
  1. Trim the beetroot keeping the smallest leaves for the salad, and place the roots in a pan with the vinegar. Cover with water, bring to the boil and simmer for 20 mins.
  2. Cool, drain and peel. Bring a lightly salted pan of water to the boil and cook the asparagus for 1 min. Add the broad beans and courgettes. Cook for 3 mins, drain and cool.
  3. For the salad cream, cook the eggs in boiling water for 7 mins. Cool, then shell them. Remove the yolks and mash with the vinegar and mustard. Add the cream until smooth. (You can use a hand-held blender.)
  4. Season with salt and white pepper. Mix the cheese with the mint vegetables and leaves. Drizzle over the salad cream to serve.
Adapted from House & Garden UK
Adapted from House & Garden UK
ReubenPacheco.com http://www.reubenpacheco.com/

Comments are closed.