Ingredients
Carrot (s): 4 g
Bean (s) green (s): 200 g
Turnip (s) along: 0.5 part (s)
Petit (s) shelled fresh peas (s): 200 g
Celery (s) rave: 0.5 part (s)
Yellow (s) egg (s): 1 piece (s)
Mustard: 5 g
Fine salt 3 pinch (s)
Pepper: 3rd round (s)
Sunflower oil: 20 cl
Description of the recipe
Carrots, celery and turnips, then wash. Using a mandoline, cut then into 1 cm slices, then into sticks of 1 cm wide, then in small regular dice. Drain the green beans and cut into sections of 1 cm. Shell the peas.
In a saucepan, bring a large saucepan of salted water to boil. Add carrots and turnips, cook 1 min. Add celery and green beans, cook 2 minutes. Finish with the peas and cook another 4 minutes. Drain vegetables and cool with cold water to stop the cooking and set aside.
To mayonnaise: Using a whisk, mix in a bowl the egg yolk, salt, pepper and mustard, then add the sunflower oil as. Add the vegetables, mix well and draw in a serving dish.
