Julienne of spring vegetables for a spring family! (Languedoc Sun N°26)

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Recipe kindly offered by, "fresh produce delivered to your door."


2 white onions
2 sausages with the skin removed
A handful of pois gourmands
5 carrots
5 small artichokes “petits violets de Provence”
250g peas
The green tips of some asparagus


Soften the sliced onions in 2 soup spoons of olive oil. Add the sausage meat (which has been softened in a little water).
Add the peeled carrots cut in rounds, the pois gourmands, the artichokes (remove their leaves, cut off the tips and slice into 4 parts, the peas, salt and pepper. Cook slowly for about an hour adding a little water from time to time. 20 min. before the end of the cooking time, add the asparagus tips. In order to keep the vegetables crisp, don’t overcook.
Accompany the vegetables with rocket or mesclun (mixed salad leaves) and season with a little xérès vinegar, olive oil and salt and pepper.

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