Name: Fricasee De Legumes Au Curry
Ingredients: 2 Artichoke hearts; 1 Turnip; 2 Carrots; 50 g Blanched green beans; 2 sm Zucchini; 2 Stalks celery; 50 g Fresh green peas; shelled; Salt; pepper, olive oil; 1/2 Chopped onion; 3 cl Soy oil; 1/2 Apple; 1 tb Curry; 1 tb Grated coconut; 1 dl Coconut milk; 1 dl Chicken stock or water; 2 tb Plain yoghurt; Salt - water; 1 lg Tomato; peeled and sealed; ; and cut into a; ; julienne; Flat parsley leaves; youin celery; ; l;eaves

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Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats		Ideal, Home, Cooks	4	servings

INGREDIENTS

2		Artichoke hearts
1		Turnip
2		Carrots
50	g	Blanched green beans
2	sm	Zucchini
2		Stalks celery
50	g	Fresh green peas; shelled
		Salt; pepper, olive oil
1/2		Chopped onion
3	cl	Soy oil
1/2		Apple
1	tb	Curry
1	tb	Grated coconut
1	dl	Coconut milk
1	dl	Chicken stock or water
2	tb	Plain yoghurt
		Salt – water
1	lg	Tomato; peeled and sealed
		; and cut into a
		; julienne
		Flat parsley leaves; youin celery
		; l;eaves

INSTRUCTIONS

COULIS
DECORATION
Coulis: To make the coulis: lightly cook the oneion without colouring in
soy oil. Sprinkle with curry. Add the greated coconut, apple, coconut milk
and stock or water. Season with salt and pepper. Cook gently for 20 miutes.
Puree in a blender or vegetable mill. Mix in the yoghurt.
Vegetables:cut the carrot, courgette, celery and turnip into matchsticks.
Cut the artichoke hearts into quarters. Saute the vegetables separatelyb in
olive oil. Blanch the green vegetables in boiling salted water.
Presentation: spread the coulis on the bottom of the plate. Arrange the
vegetables on top. Drizzle with the coulis then decorate with the tomato,
flat parsley leaves and celery leaves.
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