A distinctive feature of this dish is a sauce based on meat broth and cream, which complements the varied flavors of vegetables. But at the same time, vegetables and mushrooms, boiled and stewed with butter, retain their aroma and crunchy texture.
It is necessary
- green beans - 270 grams,
- cauliflower - 1 head of cabbage,
- carrots - 250 grams,
- white asparagus - 250 grams (optional)
- peas (fresh or frozen) - 250 grams,
- milk - 100 ml,
- water - 100 ml,
- dried mushrooms - 15 grams,
- meat broth - 250 ml,
- butter - 50 grams,
- water for cooking vegetables,
- sugar - 1 tbsp. the spoon,
- salt - 1 tbsp. the spoon.
- For the sauce:
- flour - 1 tbsp. the spoon,
- meat broth - 250 ml,
- cream - 250 ml,
- butter - 50 grams,
- salt and white pepper to taste.
Instructions
Step 1
Mix 100 ml of milk and 100 ml of water. Heat slightly, but do not boil. Soak 15 grams of mushrooms in this liquid for half an hour.
We decant the liquid, rinse the mushrooms under running water and decant again.
Step 2
We put a ladle with meat broth and half of the prepared butter (25 grams) on the fire, bring to a boil.
Reduce heat and add mushrooms. Boil for 10 minutes over low heat. Put out the fire, remove the mushrooms from the broth and set aside. Pour out the broth.
Step 3
Rinse with 250 grams of green beans and cut into 5 cm pieces. We wash the cauliflower and divide it into walnut-sized inflorescences.
We clean the carrots. Cut in half lengthwise, and then cut across to half a centimeter thick.
Peel 250 grams of white asparagus without affecting the buds. We remove the tip, as it turns out to be fragile, and cut into pieces 5 cm long.
Step 4
Pour water (about a liter) into a saucepan, add a tablespoon of sugar and salt each. After boiling, throw in the carrots and cook for 5 minutes.
Add the beans and cook for another 5 minutes.
Add cauliflower and boil for 5 minutes.
Add asparagus and 250 grams of fresh peas. If the peas are frozen, wait 15 minutes, then throw them into the water. When all the vegetables are ready (about 20 minutes), remove them from the heat and filter.
Step 5
Heat the rest of the oil (25 grams) in a saucepan. Add strained vegetables and simmer for about 5 minutes. Salt and pepper to taste.
Step 6
Cut the mushrooms into 2-3 pieces lengthwise and add to the vegetables. Turn over and cook for 5 minutes. We leave in a warm place.
Step 7
Cooking the sauce.
Melt 50 grams of butter in a ladle over medium heat. Add a tablespoon of flour and stir with a wooden spatula. Cook for a few seconds so that the flour stops being soggy.
Step 8
We heat 250 ml of broth, but do not boil. Pour it carefully into the butter and flour mixture. Stir so that there are no lumps.
Boil the broth to thicken it. Add 250 ml of cream and bring the sauce to a boil again.
Season with salt and white pepper to taste. We remove from the fire. Serve stewed vegetables on a platter, and the sauce for it in a separate cup.
