légumes de saison

blanching liquid:
1/2 liter		water
1-1/2 tablespoons		dehydrated chicken stock
seasonings:
3 tablespoons		melted butter
1/4 teaspoon		dehydrated chicken stock
		salt and freshly ground pepper
possible vegetables:
4 to 6		young snow peas, stringed
4 to 6		French green beans, trimmed
4 thick		mushroom slices
4		carrot pieces, turned
2		cabbage leaves, trimmed
2 to 4 thin		asparagus stalks, trimmed
2 thick		onion slices
2		spring onion bulbs, halved
2		cauliflower florets
2		broccoli florets
6 to 10		peas

Select and prepare, as described above, a selection of vegetables.

Bring the blanching liquid to a boil in a saucepan. Blanch each of the vegetables in separate batches until almost cooked. Drain each batch and mix with some of the seasoning mixture. Set each vegetable aside separately.


Line a couple of small bowls with plastic film. Arrange the vegetables in the bowls. Fold the film over the vegetables and set aside on a plate. Chill until needed.

For serving, carefully unwrap the vegetables and arrange on ovenproof serving plates. Reheat per the main recipe.