How To make Pea & Carrot Salad with Lovage
1 lb Fresh peas
1 1/2 lb Baby carrots
3 tb Mayonnaise (tofu or regular)
3 tb Natural yogurt
1 ts Dijon mustard
1 1/2 tb Chopped lovage
Slice carrots. Combine with peas & steam for no more than 15 minutes. Cool slightly. Mix together the mayonaisse & yogurt. Add mustard. Fold in the lovage, followed by the peas & carrots. Allow to cool completely, then serve. Gail Duff, "A Book of Herbs & Spices"
How To make Pea & Carrot Salad with Lovage's Videos
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Hey guys! Today we're going to make the second course from my Christmas menu special! We're going to make seared scallops with Jerusalem artichoke, lovage crisps and king mushroom. Really delicious, so enjoy guys!
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⇩ The full ingredient list & written recipe:
↪ julescooking.com
⇩ The Autumn Leaf Mold
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My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
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KitchenAid stand mixer:
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3500 watt induction:
Round cutter set:
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It comes together with a beautiful pickled lemon sauce and some green asparagus. Enjoy!
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The mold I used:
Enjoy making this recipe!
The pickled lemon sauce:
- 3 lemons
- Coarse salt
- 3 shallots
- 2 pieces of lemon grass
- 400 milliliters of double cream
- 500 milliliters of chicken stock
- 250 grams of creme fraiche
The broad bean flan: (140 degrees Celsius for 12 minutes)
- 500 grams of broad beans for 200 grams of clean beans
- 100 grams of double cream
- 30 grams of olive oil
- 4 leaves of lovage
- 2 eggs
- 4 grams of salt
The lovage oil:
- 80 grams of lovage
- 300 grams of neutral oil
The lovage creme:
- 40 grams of egg white
- 15 grams of sushi vinegar
- 50 grams of ice cubes
- 4 grams of salt
- 200 grams of oil
Bon appetit
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⇨ Thanks for subscribing!
⇩ The full ingredient list & written recipe:
↪ julescooking.com
My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
⇩ For tips, tricks, photos and recipes follow me on:
↪ julescooking.com
↪ Instagram:
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⇨ Thanks for subscribing!
My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
⇩ For tips, tricks, photos and recipes follow me on:
↪ Instagram:
↪ Twitter:
↪ Facebook:
Enjoy making this recipe!
Ingredients:
For the quinoa salad:
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1 lime
Salt & olive oil
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50 grams of black quinoa
70 grams of white quinoa
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2 parts of apple cubes
3 parts of langoustine tartare
1/2 lime zest
Salt & olive oil
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1 yellow courgette
1 green courgette
The langoustine tartare
For the baked langoustine:
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Lime zest
Salt, oil and a cube of butter
The leaves and flowers from nasturtium
Bon appetit
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Full Recipe