Green Vegetable Purée

Name: Green Vegetable Purée (Purée de légumes Stéphanoise)
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: For four people
Cuisine: French
Ingredients: 100 g (3½ oz) spinach leaves, with stalks removed; 100 g (3½ oz) haricots verts; 200 g (7 oz) asparagus tips, fresh when in season, or tinned; 70 g (2½ oz) butter; ½ teaspoon sugar; salt, freshly-ground pepper; salt, freshly-ground pepper; 200 g (7 oz) petits pois, shelled

Purée de légumes Stéphanoise

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr 25

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

200 g (7 oz) petits pois, shelled
100 g (3½

Europe
France
Side dish
Mediterranean
Vegetarian
Gluten-free

Method

All the vegetables should be very fresh and should be prepared at the last moment. Cook them separately in the standard way, that is in plenty of boiling salted water, uncovered. Then refresh in cold water as quickly as possible. For the garnish, reserve a quarter of the peas, 24 asparagus tips and a fifth of the beans, cut into short lengths of 2 cm (1 in).
Pu