Spring Vegetable and Egg “Cassoulet”

Ingredients per serving
Prepare the Cassoulet
-
Red potatoes, peeled and cubed 225.0 g
-
Baby carrots, peeled 12.0 each
-
Baby turnips (or two regular turnips), peeled 12.0 each
-
Baby leeks, trimmed 12.0 each
-
Butter, softened 114.0 g
-
Chervil, finely chopped, fresh 4.0 g
-
Chives, fresh, finely chopped 6.0 g
-
Parsley, finely chopped 4.0 g
-
Tarragon, finely chopped 5.0 g
-
Salt and freshly ground black pepper
-
Green beans, young, diced 225.0 g
-
Garlic cloves, thinly sliced 2.0 cloves
-
Fava beans, shelled 50.0 g
-
Peas 450.0 g
-
Spring onions or scallions, finely cut 12.0 each
-
Cherry tomatoes, halved 24.0 each
-
Asparagus spears, diced 6.0 each
-
Maille Old Style Mustard 4 x 3.7 kg 45.0 ml
Finish the Dish
-
Eggs 6.0 each
-
Parmesan cheese, grated 50.0 g