Colorful Vegetables with Mayo

A bean recipe for every taste:

(*) = minimum quantity (see below).

According to calculations of Romain Wack, the dish is designed for two people and costs about 7, 40 euros.

The young vegetables make the dish summery. They should each be prepared separately, because of their different cooking times and bitter substances. Thus, the “macédoine de légumes mayonnaise” (colorful vegetables with mayo) becomes exceptionally fine.

Peel carrots and turnips, cut into small sticks or cubes. Clean beans, that is, cut off the ends. Shell the peas.

Make the 2 cm carrot sticks in a sauté pan (saute pan), covered with water, with a nut of butter and a pinch of sugar in a closed saucepan. When the carrots are almost cooked – this can be seen by their brilliant sheen, created by the combination of sugar, butter and water – remove the lid, steam off the water and set the carrots aside.

Cook the white turnips in the same way. Boil the beans and peas separately in lightly salted water, rinse with cold water and drain.

Hard-cook the egg for about 10 minutes, rinse it, remove the shell and let it rest before cutting it so that it does not break.

For the mayo, separate the egg whites from the yolks. Put the egg yolks in a small baking dish form. Add mustard, salt and pepper and stir with a whisk. Now very carefully fold in the oil so that a creamy binding.

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