ingredients

200 g of flour - 1 leek - 100 g of gourmet peas - 100 g of green asparagus - 100 g of cauliflower 200 g of broccoli - 100 g of shiitake mushrooms - 2 carrots - 2 small zucchini -1 turnip new - 4 leaves of red endive - Chives - 3 tbsp. to s. of soy sauce -125 g 25 g 25 g of Special Cooking (read Tip) - 1 egg yolk

Equipment

1 salad bowl -1 rolling pin - 4 deep ramekins, Ø 12 cm - 1 large saucepan - 1 colander - 1 wok or 1 large pan

Steps

Step 1

In advance: preheat the oven to 200 ° C (item 6). Meal flour and 1/2 tsp. to c. salt; add egg yolk, 7 cl water, 125 g split butter. Knead quickly, the time to put in smooth ball. Let stand 1 hour in the cold. Roll out on a floured plan; cut 4 discs big enough to line up 4 ramekins while letting out. Bake 15 minutes. Let cool, turn out.

2nd step

Prepare everything: thin end carrots, zucchini, turnip in slices, leek sticks; separate cauliflower and broccoli into mini-florets; cut the asparagus. Dive for 2 minutes in a saucepan of boiling salted water; drain.

Step 3

To serve: heat 25 g of butter in a wok (or a frying pan), cook for 3 min the minced mushrooms; add all the vegetables except the asparagus tips. When they are a little golden, add the spikes, 25 g butter, soy sauce, pepper. Pour in the crusts. Decorate with chicory and chives, serve hot.

tips

Special Cooking. With only 60% fat, it can not be called "butter". But it offers an essential quality of the clarified butter: it does not blacken while cooking (radius butters).

Adeline's ideas. • You have the choice of mushrooms : shiitakes (photo opposite), not always easy to find, can be replaced by dried mushrooms reinflated in a little water then broken up, or, if you have the chance to find, by enokis , these small Chinese mushrooms in tuft (photos opposite) which you just have to cut the foot before rinsing them very briefly in a colander under the tap: their fine and elegant taste marries the freshness of the new vegetables of spring. • Reinvent the recipe by varying the vegetables! Choose them for fine and measured taste: tom inch (small Chinese cabbage), small pie, lettuce heart leaves (to throw in the wok without scalding them) ... • Faster : use cauliflower, broccoli and frozen gourmet peas, plunge them all frozen in boiling water.