SPINACH and CHERVIL TUBEROUS in VERRINE and other tubers to cook

SPINACH and CHERVIL in VERRINE

Spinach enhanced by a tuber sauce, I chose the tuberous chervil but * Jerusalem artichokes, oca, nasturtium, ground pears would also have made an excellent sauce! This very easy recipe requires at least 2 hours of rest because the verrine must “set”!

Per person :

2 chervil tubers*, peeled and cut into pieces

½ tsp vinegar

1 tsp cottage cheese or yoghurt

2 ladles spinach, washed, stemmed and chopped

Salt and pepper

1 sheet of gelatin

½ tsp fresh cream

In a plate, soften the gelatin in cold water. Heat a saucepan, “drop the spinach” into it and melt them, then cover and cook for 5 minutes. Remove the water if necessary, season with salt and pepper, add the cream and mix well. Squeeze the gelatin and add it to the hot preparation. Mix well. Run a ramekin under cold water and pour the mixture into it. Leave to cool then refrigerate for at least 2 hours.

1 hour before serving, place the tubers in a saucepan with plenty of water + salt and pepper and cook for 10 to 15 minutes over moderate heat (the tip of a knife should easily penetrate the flesh if not let them cook again) . Then drain and blend them. Add the vinegar and the fromage blanc and mix well until you obtain a homogeneous sauce. Leave to cool and place in the fridge.

Unmold the verrine, arrange the sauce and verrine nicely on a plate or dish and serve. Nice kitchen to all, Régine


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