ingredients
serves 6 - 8
1 small cauliflower, broken into florets
1/2 pound green beans, trimmed and quartered
1/2 pound peas, weighed after shelling
6 baby carrots, sliced
6 small new potatoes, halved
3 small zucchinis, sliced
1/4 pound spinach, chopped
2 egg yolks
1 cup milk
salt
freshly ground black pepper
1/4 cup thick cream
chopped parsley to garnish
method
1. Put the cauliflower, beans, peas, carrots, potatoes and zucchinis in a saucepan and just cover with water.
2. Bring to the boil, then simmer for 10 minutes or until the vegetables are nearly tender.
3. Add the spinach and simmer for additional 5 minutes.
4. Remove the vegetables from the pan with a slotted spoon and set aside.
5. Beat the egg yolks and milk together. Add a little of the hot liquid from the pan, then stir this mixture into the remaining liquid.
6. Stir in the reserved vegetables, season to taste and heat very gently.
7. Stir in the cream and serve garnished with parsley.
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