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| INGREDIENTS |
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4
Servings |
| 4
- 6 each |
Courgettes (baby zucchini), split, blanched |
| 4
- 6 each |
Baby squash split, blanched |
| 1/2
cup |
Parsnips, julienne cut (thin strips) blanched |
| 1/2
each |
Carrot, julienne, blanched |
| 1/2
cup |
Cauliflower florets, blanched |
| 1
cup |
Asparagus, spears and stems, bias cut, blanched |
| 1/2
cup |
Fresh corn kernels |
| 4
each |
Large white mushrooms, sliced |
| 4
each |
Shittake mushrooms, sliced |
| 4
each |
Oyster mushrooms |
| 2
each |
Portobella mushrooms, stem removed, sliced |
| 3
oz. |
Butter |
| 1/2
tsp. |
Shallot, minced |
| 1/4
tsp. |
Garlic, minced |
| 3
- 4 oz. |
Dry white wine
squeeze Fresh lemon juice |
| 2/3
tsp. |
Fresh tarragon leaves, minced |
| 1/2
tsp. |
Parsley, minced
to taste Salt |
| to
taste |
Fresh ground black pepper |
| 4
each |
Puff
pastry croustades, 4"x 4", split |
| to
garnish |
Pinenuts, toasted |
| to
garnish |
Chives, minced |
| to
garnish |
Fresh tarragon sprigs
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| METHOD |
| 1. |
Heat
a sauté pan over medium heat. Melt ½ of the butter
in pan. Add ½ of the shallot and garlic. Sauté
briefly, do not brown. Add corn kernels and mushrooms, sauté
until tender. Add remaining vegetables and sauté until
heated through. Season with salt and pepper. Place bottom half
of puff pastry croustades on warm serving plates. Arrange sautéed
vegetables on and around croustade. Return pan to heat. Add
remaining butter, shallot and garlic, sauté over medium
heat. |
| 2. |
Deglaze with white wine. Reduce liquid by ½. Add minced
tarragon and squeeze of fresh lemon. Add cream and parsley,
reduce until sauce thickens. Season with salt and pepper. Drizzle
vegetables with Lemon Tarragon Beurre Blanc. Add tops of croustades.
Garnish with pinenuts, minced chives and tarragon sprigs. Serve
immediately. |
Chef Larry's Notes:
Croustades are pastry "cups" made from puff pastry
dough sheets. Simply cut croustades in desired shape and size
from puff pastry dough sheets. Brush with beaten egg and bake
in preheated oven at 375 degrees F for 10 - 12 minutes or until
golden brown. Cool before cutting with a serrated knife. Puff
pastry dough sheets are available in the frozen bakery section
of most markets.
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