Petit Chou Tout Chou Lovely Little Cabbage

meal traditional recipe

INFO

Practicing a treat for our vegetarian friends out -there. Original recipe from Jean-Pierre Vigato at Apicius.

Details

Ingredients Bouillon

• 1 turnip
• 1 carott
• 1 leek
• 1 Onion
• 1 piece of ginger
• Parsley
• Cilantro
• 1 Knor Vegetarian Cube
• Sesame oil
• Thym, Laurel

Ingredients Petit Chou

• 10 g Cilantro
• 30 g of Mesclun (assorted small, young salad green leaves)
• 30 g Thai Herbs (I used micro herb mix)
• 250 g de Baby Spinach and Arugula
• Large Spinach Leaves
• Salt & Pepper
• Bouillon
• Butter
• Optional: Truffle juice (I did not try)
• Plastic Wrap

Ingredients Litte Salad

• 1 or 2 Button Mushroom
• Baby Spinach and Arugula mix
• Olive Oil
• Lemon juice (not for Nan 😊  )

Method Bouillon (video here)

1. Slice all the veggies
2. Roast the vegs in a pot with a little bit of olive oil
3. Add water
4. Let it simmer for 30 mn at least
5. Filter and reserve

Method Petit Chou

1. In a pan, add a table spoon of butter and saute the herbs, spinach and arugula
2. Add a little bit of bouillon and jus de truffle (careful with this las one, just a tiny bit)
3. Let simmer 2 - 3 minutes
4. Drain, but ensure it is still a tad wet (keep the juice and put back in the bouillon
5. Set aside the herbs/salad
6. In a pot, boild some water, then pass the large spinach leaves in it, really in and out
7. Lay down the large spinach leaves on some paper towel to drain
8. Layout the large spinach down, add a little mount of the herb mix and wrap in a bowl (check the video, this is useful)
9. Wrap tightly in plastic wrap
10. Set aside in the fridge till ready
11. When ready, re-heat the Petit Chou in the platfic wrap, either in a steam bath or directly into some boiling water for a few seconds

Method Little Salad

1. In a bow, add Baby Spinach and Arugula mix, some olive oil, salt and pepper and a dash of lemon and mix
2. Using a mandoline slice the mushroom

Method - Assemble

1. Warm a small soup plate
2. Layout some of the salad
3. Add some mushroom slices
4. Play the warm Petit Chou on top
5. Pour some bouillon over the Petit Chou
6. Serve
7. Warning: Make sure everything is warm when setting the plate

Ready to serve:

Before the bouillon:

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Traditional
Serve	4-6
Preparation Time	30 mn
Cooking Time	5 mn
Temperature
Authors	Pascal Crausaz / Jean-Pierre Vigato
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