New Recipes Spring Vegetable Ragout with a Yuzu Mousseline - ★Cooking Recipes★

Directions for: Spring Vegetable Ragout with a Yuzu Mousseline

Ingredients

Mousseline

1 egg yolk

2 Tbsp Sake

cup yuzu juice

cup clarified butter

cup heavy cream, whipped to soft peaks

2 Tbsp frozen yuzu peel, chopped

Ragout

1 cup green asparagus, cleaned and blanched

1 cup white asparagus, cleaned, peeled and blanched

cup pearl onions, blanched and peeled

cup baby carrots, cleaned, peeled and blanched

cup baby turnips, cleaned, peeled and blanched

cup green beans, trimmed and blanched

2 Tbsp butter

cup vegetable stock

Assembly

Directions

Mousseline

1. Combine egg yolk, sake, and yuzu juice in a heat proof bowl or the top of a double boiler and set over barely simmering water. Using a whisk, beat until pale, light and thick, for about 3 minutes. Whisking constantly, slowly drizzle in clarified butter until mixture is thick. Fold in yuzu peel and whipped cream.

Ragout

1. Add butter and olive oil to a large fry pan over medium heat. Saute vegetables for 2 minutes and add vegetable stock. Continue to cook until vegetables are heated through and nicely glazed. Season with salt and freshly ground white pepper.

Assembly

1. Divide vegetables among 4 large bowls and top with yuzu mousseline. Serve immediately.

See more: Spring, Side, Lunch, Vegetables, Vegetarian, Dinner, Saute, Main, Chinese, French