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Alta Editions is an award-winning publisher of web-based cookbooks. We publish stories and exclusive recipes from some of the world's most inspiring chefs.

Vegetable Fricassee with Poached Egg

Chef Laurent Gras Recipes

Vegetable Fricassee with Poached Egg

Alta Editions

The sweetness of braised vegetables is balanced with the creaminess of poached egg and the spicy richness of a watercress emulsion.
— Laurent Gras

This Provence-inspired Vegetable Fricassee with Poached Egg recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 45 minutes   |   Cooking Time: 30 minutes

 

Ingredients

For the Vegetable Fricassee

  • 4 fingerling potatoes
  • 4 carrots, peeled and cut into 2-inch (5 cm) pieces
  • 4 small fresh white onions, stems trimmed to 1 inch (2.5 cm)
  • 4 baby white turnips, peeled
  • 4 breakfast radishes, tops trimmed to ½ inch (1 cm) and cleaned
  • 4 green asparagus
  • 4 cherry tomatoes, peeled
  • Sea salt
  • ½ cup (50 g) extra-virgin olive oil
  • 2 cloves garlic, peeled
  • Freshly ground white pepper

For the Poached Eggs

  • 1 quart (1 l) water
  • 20 g unsalted butter, melted and cooled
  • Sea salt
  • 4 large eggs
  • Freshly ground white pepper

For the Watercress Emulsion

  • ½ cup (100 g) water
  • 7 tablespoons (100 g) unsalted butter, cut into cubes
  • 1 bunch watercress, leaves and tender tops only, washed and dried
  • Sea salt
  • Freshly ground white pepper

Method

For the Vegetable Fricassee

  1. Place the potatoes, carrots, onions, turnips, radishes, asparagus, and cherry tomatoes on a platter and season with sea salt. Place the olive oil in a large braising pan or saucepan and set over medium heat. Cut the potatoes in half and place them skin side up in the pan. Roast for 5 minutes. Add the carrots, white onion, and garlic, and continue braising, turning the vegetables to roast on all sides. Turn the heat down to low. After 5 minutes, add the turnips, the breakfast radishes, and the asparagus. When the vegetables are fully cooked, after another 5 to 7 minutes, add the cherry tomatoes and cook just until they are warm. Season with freshly ground white pepper.

For the Poached Eggs

  1. In a medium saucepan, bring the quart (liter) of water to a simmer at 175°F (80°C). Lay out four 10-inch (25 cm) squares of plastic wrap and brush lightly with melted butter. Line 4 ramekins or teacups with the plastic wrap. Pour an additional drop of melted butter in each cup and add a pinch of salt. [insert egg poaching video image] Break 1 egg into each cup and gather the corners of the plastic film tightly to enclose the egg. Tie tightly with kitchen twine. Poach the eggs for 7 minutes in the simmering water, until the white is completely coagulated and the yolk is warmed. Remove the eggs from the water, place over paper towel, and cut the top of the plastic film to release the egg. Season with pepper.

For the Watercress Emulsion

  1. Bring the water to a boil and whisk in the cubes of butter to emulsify. Add the watercress and simmer for 2 minutes. Transfer to a blender and liquefy the mixture until it is smooth. Season the sauce with sea salt and pepper. Use immediately.

To Assemble the Dish

Pour the watercress sauce into four separate serving bowls. Arrange the vegetables around the sides of the bowls and place an egg in the center of each.


Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for FREE (a $9.99 value!) when you sign up for the Alta Editions Cooking Series. Get It Now button