Written By Cynthia Annett-Hynes Recipes / Vegetarian / Vegan Apr 29, 2011 Spring vegetables in a Court-Bouillon SHARE VIA: Facebook Twitter PinterestPhoto by Rebecca WellmanA wonderful melange of fresh spring vegetables prepared simply – in the French style.Court-Bouillon (pronounced koor bwee-YAWN)1 medium onion, diced3 cloves garlic, bruisedjuice of 1⁄2 lemon (reserve other half)1⁄4 cup olive oil1⁄2 tsp whole coriander seeds, toasted until aromatic1 1⁄2 cups dry white wine3/4 cup watersalt and pepper to tastebouquet garni: 1 sprig of thyme, 3 or 4 parsley stems, 1 bay leaf and 6 whole peppercorns wrapped in cheesecloth or bundled together with a couple of leek leaves and tied with kitchen string Heat the olive oil in a saucepan over medium heat. Add the onions and cook until translucent. Add the remaining ingredients and simmer, uncovered, for 20 minutes. Discard the bouquet garni. Vegetables6 baby carrots, peeled and left whole1⁄2 cup mushrooms, wiped clean and quartered1⁄2 cup small shallots, peeled and quartered1⁄2 cup fresh peas2 very ripe tomatoes, peeled, seeded and quartered1 bunch asparagus (prep instructions below) Garnishfreshly chopped parsleya drizzle of extra virgin olive oil Gently simmer the carrots, mushrooms, shallots and peas, one variety at a time, in the court-bouillon until just tender. (Don’t be tempted to throw them all in at once; carrots need lots of time; peas do not.) Remove the vegetables with a slotted spoon and set aside before adding the next batch of vegetables.Cut or snap the woody ends off the asparagus and peel the remaining stalk with a vegetable peeler. (It’s worth the trouble, the asparagus cooks more evenly and it eliminates those tough, chewy strands.) To retain its vibrant colour, blanch the peeled stalks in rapidly boiling, generously salted, water for two to three minutes until lightly cooked. Remove the asparagus with a slotted spoon and immediately plunge into a bowl of ice water. The asparagus may be left whole or cut into pieces. The asparagus will be briefly reheated in the court-bouillon, just before serving. (Be careful; prolonged reheating will diminish the colour.)When all the vegetables have been cooked, return them to the court-bouillon, along with the fresh tomatoes, and reheat. Check the seasoning; add more lemon and salt, if desired.Place the vegetables in a bowl and drizzle with olive oil. Garnish with freshly chopped parsley.Don’t toss out the asparagus trim!To make a delicious asparagus cream sauce, slice the woody stalks and place them, along with the peelings, in a small saucepan with enough cream to cover. Simmer the mixture, uncovered, until the trim is softened and the cream turns a lovely pale green. Using a food processor or an emulsion blender, puree the mixture until smooth. Strain the mixture through a fine-mesh strainer and reheat the cream in a clean saucepan. Adjust the seasoning with a few drops of fresh lemon juice and a pinch of salt. If the mixture needs thinning, add a bit more cream and/or a bit of chicken stock. The consistency of the sauce should lightly coat the back of a spoon.Submitted by – Denise Marchessault, Proprietor / Culinary Instructor, French Mintwww.frenchmint.caRecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.