Blanquette of Vegetables

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Preparation info

  • Difficulty

    Easy

Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

This fresh and fragrant dish of vegetables goes equally well with fish, meat or chicken. I served it to the racing driver Johnny Herbert just before the Monaco Grand Prix, with simple brochettes of rabbit which I had marinated in lemon juice, olive oil, garlic and fresh thyme. Although Johnny finished thirteenth in the race he didn’t blame my cooking for his disappointment!

Ingredients

  • About 600 ml/1 pint chicken or veal stock
  • 8 baby carrots, scraped
  • 4 small turnips, peeled and cut in half
  • 6-8 small white onions (spring onions if possible)
  • 3 large courgettes, halved, deseeded and quartered
  • 225 g/8 oz white button mushrooms
  • 225 g/8 oz wild mushrooms (e.g. ceps or chanterelles), if available
  • 150 ml/¼ pint double cream
  • 50 g/2 oz unsalted butter
  • lemon juice
  • 225 g/8 oz fresh spinach leaves, stalks removed, leaves roughly chopped
  • sea salt

Method

Bring the stock to the boil and, starting with the carrots, cook each type of vegetable (but not the spinach) separately in the stock, removing them as they are done before adding the next lot. Put the vegetables on a serving platter and keep warm. Now boil the stock until it is reduced to about half to three-quarters of a cupful. Whisk in the cream, then whisk in little knobs of the butter until the sauce is thick. Season with lemon juice to taste. Add the roughly chopped spinach and heat through for just 1 minute, then pour the sauce over the vegetables. Sprinkle on some coarse sea salt.