Vegetable stew from Yves Camdeborde

Europe 1 1:01 p.m., January 07, 2023, modified at 1:02 p.m., January 07, 2023

Preparation: 30 min 

Cooking: 40 to 50 min 

Level: easy 

Cost: small budget 

Ingredients for 8 people

•  Turnips: 800g  

•  Onions: 200g  

•  Carrots: 200g 

•  Celery stalks: 50 g 

•  White leeks: 100 g 

•  Parsley: a few sprigs 

•  Thyme: 2 branches 

•  Laurel: 1 leaf 

•  1 cloves 

•  1 teaspoon black pepper 

•  1 star anise 

•  Butter: 100g 

•  Flour: 60g 

•  20 grams of coarse salt 

•  Thick fresh cream: 10 g 

•  Whipping cream 25 cl 

•  Egg yolks: 2 

•  Button mushrooms: 250 g 

•  Lemon 1 

•  Small onions: 250 g 

•  Caster sugar, coarse salt, fine salt, white pepper 

Preparation of the Blanquette

Preparation of the aromatic garnish: 

• Peel and wash the leeks, onions, celery, parsley stalks and carrots.

  Cut the onions in half. 

• Prick an onion with the cloves. 

• Make the bouquet garni: firmly tie the bay leaf, leeks, celery, thyme and sprigs of parsley. 

Cook the broth:

• Put all the aromatic garnish in a saucepan.

  Add 2 liter mineral water. 

• Put 20 grams of coarse salt, 1 teaspoon of black pepper, 1 star anise and bring to a boil 

• Cook over low heat without a lid for 30 minutes.  

• After 40 minutes of cooking, remove all the aromatic garnish and strain the broth. 

• Pour the strained broth into a saucepan. (Keep the vegetables you can eat in vinaigrette) 

Prepare the white roux:

• In a fairly large saucepan (capacity 2.5 litres) melt 60 g of butter and add 60 g of flour. 

• Whisk and stir the mixture quickly cook for 3 minutes without giving it color. 

• Leave the white roux to cool, set aside in the saucepan. 

Preparation of mushrooms and onions:

• Peel, wash and drain the small onions.

  Cook the baby onions: put the baby onions in a saucepan with 30 g of butter, half a liter of water, 3 grams of fine salt and 15 grams of caster sugar.

•  Cover and simmer on low for five minutes.

  Reserve off the heat.   

• Peel, wash and drain the button mushrooms. 

• Cut the mushrooms into large quarters, put them in a saucepan with the juice of half a lemon, 20 g of butter, 3 grams of salt and half a liter of mineral water.

• Bring to a boil, cover and set aside off the heat.

  When the mushrooms and onions are cold, drain them in a colander and reserve them as well as the cooking. 

Preparing the turnips:

• Peel, wash and drain the turnips.

  Cut them into a regular quarter.

  Cook them al dente in the pot of broth at a low boil (4 to 5 minutes). Once the turnip pieces are cooked, take them out of the pot and put them to drain. 

 Preparation of the soup: 

• Combine the broth and the cooked onions and mushrooms in a saucepan, all filtered.

  Bring to a boil and reduce so that only 1.5 liters of broth remain.

• Add the whipping cream.

  Then pour everything into the pan that contains the white roux. 

• Bring to a boil, stirring with a whisk. 

• Cook the velouté over low heat for 10 minutes. 

Preparing the bond:

• Separate the whites from the yolks.

  Mix the egg yolks with the heavy cream.

  Add the juice of half a lemon 

 Preparation of the stew sauce: 

• Remove from the heat, gently mix the mixture and the velouté with a small whisk.

  Bring the sauce to a boil for a few seconds. 

• Season if necessary, according to taste.

• Add the turnips, small onions and Paris mushrooms.