Name: Spaghetti with Baby Vegetables
Yield: For four people
Cuisine: French
Ingredients: 1 teaspoon lemon juice; 200 g (7 oz) softened butter; 2 tablespoons raw tomato pulp; 1 tablespoon freshly-chopped chervil; 2 tablespoons double cream; 15 g (½ oz) dried morels and 15 g (½ oz) fresh or preserved truffles or 50 g (1¾ oz) button mushrooms; 3 tablespoons water; salt and pepper; 7 tablespoons arachide oil; 30 g (1 oz) butter; 100 g (3½ oz) cauliflower florets; 20 g (¾ oz) little peas, shelled fresh, or frozen; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 1 artichoke heart, fresh or tinned; 40 g (1½ oz) button mushrooms, cleaned; 100 g (3½ oz) fresh ceps, cleaned, or preserved ‘au naturel’; 1 cucumber of 300 g (10½ oz), peeled; 2.5 litres (4¼ pints) water and 50 g (1¾ oz) coarse salt; 200 g (7 oz) the finest available spaghetti

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ragoût de spaghettis aux petits légumes ‘Spaghetti for a surprise occasion’

Ingredients

Main ingredients

200 g (7 oz) the finest available spaghetti
2.5 litres (

Europe
France
Main course
Mediterranean
Vegetarian

Method

Preparing and cooking the vegetables

Cut the cucumber in five pieces and cut each into four lengthways. Trim these and ‘turn’ them into olive shapes, making 20 miniature cucumbers.
Cut the ceps, mushrooms and artichoke heart into 1 cm (½ inch) mirepoix dice.
Bring the water and salt to the boil in a saucepan and c

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115 Spaghetti with Baby Vegetables

Ingredients

Main ingredients

Method

Preparing and cooking the vegetables

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