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RECIPE

Spring Vegetable Étuver

Preparation Time:About 20minutes

Spring Vegetables Awaken the Body

春野菜のエチュべ

Ingredients

<Spring Vegetable Étuver>

Field mustard 1/2 a bunch
Asparagus 3-4
Broad beans 5-6pods
Boiled bamboo shoots 100g
Butter 20g
Sweet potato 1/3cup
Salt to taste
Pepper to taste

Directions

3

Peel the skin of the asparagus at the base and cut them into 5 cm lengths. Cut the field mustard and bamboo shoots into 5 cm lengths as well.

タケノコ アスパラガス 菜の花

3

Double-shell the broad beans. Nicking the skin and blanching will make it easier to shell.

ソラマメの薄皮に切れ込みを入れる

3

Add the ingredients in Steps 1 and 2, butter and water to a pot and cook on medium heat (about 180 degrees Celsius) with the lid on. Once they come to a boil, reduce the heat (about 170 degrees Celsius), let them braise with the lid on for about three minutes, and season with salt and pepper. When the vegetables are cooked, turn off the heat and let them cook in the residual heat.

春野菜のエチュべ調理工程

A useful tip

- It depends on your taste, but not overcooking the vegetables will give them a lovely texture.