Boiled vegetables with sauce with shallots
Instructions
Browse the cabbage, then leaves boil wash scolandole al dente.
Check the fennel, cut into wedges and lessatelo along with turnips, peeled and turned before botticella.
Peel, wash in several waters then boil the beets in salted water.
Finally clean the chapels of mushrooms and rosolatele in a knob of butter bubbling; Add salt and pepper.
Prepare the sauce: melt the butter without frying it, then strain it by passing it through a pezzuolina standing in a fine strainer.
Boil 2 tablespoons of vinegar with shallots until the liquid is reduced by about half; then strain it and let it cool.
Put the yolks in a bowl with half an eggshell with cold water, the reduction of vinegar and a pinch of salt.
Immerse the container in a warm water bath and, taking everything on a moderate flame, processed eggs with whisk, until will start to thicken.
Then remove from the water bath and add the butter by placing and continuing to stir.
Finally incorporated the juice of one lemon, ground pepper and even a pizzichino of salt.
Place the vegetables in a large bowl and season with the warm sauce and ground fresh pepper.
Ingredients and dosing for 6 persons
- 300 g of fennel
- 300 g of rape
- 200 g of cabbage
- 200 g of beets
- 12 mushrooms
- 8 baby carrots
- Butter
- Salt
- Pepper
- For the sauce:
- 120 g of butter
- 2 egg yolks
- Shallots
- 1 lemon
- Wine vinegar
- Salt
- White pepper in grains