Spring Vegetable Ragout With A Yuzu Mousseline Recipe

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Servings: 4

Ingredients

Cost per serving $1.54 view details
  • 1 x egg yolk
  • 2 Tbsp. Sake
  • 1/4 c. yuzu juice
  • 1/2 c. clarified butter
  • 1/4 c. heavy cream, whipped to soft peaks
  • 2 Tbsp. frzn yuzu peel, minced
  •     Ragout
  • 1 c. green asparagus, cleaned and blanched
  • 1 c. white asparagus, cleaned, peeled and blanched
  • 1/4 c. pearl onions, blanched and peeled
  • 1/2 c. baby carrots, cleaned, peeled and blanched
  • 1/2 c. baby turnips, cleaned, peeled and blanched
  • 1/2 c. green beans, trimmed and blanched
  • 2 Tbsp. butter
  • 1/3 c. vegetable stock

Directions

  1. Combine egg yolk, sake, and yuzu juice in a heat proof bowl or possibly the top of a double boiler and set over barely simmering water. Using a whisk, beat till pale, light and thick, for about 3 min. Whisking constantly, slowly drizzle in clarified butter till mix is thick. Mix in yuzu peel and whipped cream.
  2. Ragout:Add in butter and extra virgin olive oil to a large fry pan over medium heat. Saute/fry vegetables for 2 min and add in vegetable stock. Continue to cook till vegetables are heated through and nicely glazed. Season with salt and freshly grnd white pepper.
  3. Assembly:Divide vegetables among 4 large bowls and top with yuzu mousseline. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 223g
Recipe makes 4 servings
Calories 396  
Calories from Fat 311 79%
Total Fat 35.3g 44%
Saturated Fat 20.74g 83%
Trans Fat 0.0g  
Cholesterol 89mg 30%
Sodium 734mg 31%
Potassium 242mg 7%
Total Carbs 15.47g 4%
Dietary Fiber 5.2g 17%
Sugars 3.82g 3%
Protein 3.85g 6%
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