Ragoût de Légumes Nouveaux au Foie Gras

Name: Ragoût de Légumes Nouveaux au Foie Gras (Spring vegetables with foie gras)
Yield: Serves 4
Cuisine: French
Ingredients: 100 g/4 oz french beans; 25 ml/1 fl oz wine vinegar; 2 tablespoons chopped parsley; 8 baby courgettes; 100 ml/4 fl oz vegetable or olive oil; 4 small artichokes; 100 g/4 oz mange-tout; 8 small spring onions; 8 asparagus spears; 2 tablespoons snipped chives; truffle slices (optional); 75 g/3 oz Ballotine de foie gras; chervil leaves; 4 small beetroot with their tops; 1 egg yolk; 8 small new turnips with their tops; salt and freshly ground pepper; 8 small new carrots with their tops; 12 small tomatoes, quartered; 1 l/1¾ pt clear, salted chicken stock

Spring vegetables with foie gras

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

8 small new carrots with their tops
8 baby courgettes
8 small new turnips with their tops

Europe
United Kingdom
France
Main course
Gluten-free
Spring
Mediterranean

Method

First prepare the vegetables: peel the carrots, leaving on part of the tops; top and tail the courgettes; peel the turnips, leaving on some of the tops; cut off the onion roots and peel off the outer layer of skin; top and tail the french beans and mange-tout; peel the asparagus stalks; cut off the artichoke stems and bottoms; peel the beetroot, leaving on some of the tops.

Heat the lig