Ingredients
For the vegetables- 1 tsp powdered saffron
- 75 ml white wine vinegar
- 75 ml white wine
- 5 peppercorns
- pinch salt
- 5baby carrots
- 5 baby asparagus
- 5 baby leeks
- 5 tiny button mushrooms
- chervil and sprigs tarragon, to garnish
- 2 eggs
- 390 ml milk
- 175 g plain flour
- 75 g mixedchopped herbs, such as chervil, parsley, tarragon, and chives
- vegetable oil, for frying
- 300 g fresh or semi-soft goats' cheese
- 50 g toasted pine kernels
- 5 g sprigs tarragon, leaves picked and chopped
- 5 g flat leaf parsley, leaves picked and chopped
- 10 g basil, leaves picked and chopped
- 1 clove garlic, chopped
- 2 tbsp honey
- 180 ml double or whipping cream, half-whipped
Description
Baby Vegetables Are Steeped In A Sparkling, Saffron-scented Wine Marinade To Accompany Chef Richard Phillips' Tangy, Herb-laden Cheese Crêpes
UK TV
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