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

A bright medley of spring vegetables blanched and tossed in a buttery potato and fresh herb broth. Topped with a poached egg and grated parmesan.



  1. Prepare the Cassoulet

    • In a pot of boiling water, cook the potatoes until very soft. Drain and mash with a potato masher; set aside.
    • In another pot of salted boiling water, cook the carrots for about 5 to 6 minutes. Remove carrots from the water and drain. Add the turnips and cook for 6 to 8 minutes. Remove the turnips and drain. Add the leeks, cook for only a couple of minutes, remove and drain.
    • In a small bowl, combine the soft butter, mustard, herbs, salt and pepper. Mix well.
    • In a large pot, bring 310 ml of water to a boil. Add the carrots, turnips, green beans, and garlic. Boil for a couple of minutes, and add the mashed potatoes and remaining vegetables. Stir and simmer on low for 2-3 minutes, then remove from the heat and add the butter mixture. Stir well until the mix is completely incorporated.
  2. Finish the Dish

    • When ready to serve, poach the eggs. Serve the “ragout” in individual bowls, place a poached egg on top, and sprinkle with grated Parmesan. Serve immediately.
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