Printanière Veggie Platter with ‘Bearnaise’ Mayo
Hard-Boiled Eggs & Buttery Herbed Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Vive le printemps! These chic vegetarian plates are inspired by French spring. In homage to Béarnaise sauce, mayo is spiked with fresh tarragon, garlic and champagne vinegar. Pluck from your choice of roasted asparagus, Brussels sprouts and hard-boiled eggs, served on herby buttered bulgur.
We will send you:
- 2 Hard-boiled eggs
- ½ Bunch of asparagus
- 300g Brussels sprouts
- 1 Garlic clove
- 4g Tarragon
- 30ml Champagne vinegar
- 60ml Mayonnaise
- 80g Bulgur
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
42 g
Saturated Fat
8 g
Sodium
530 mg
Total Carb
53 g
Sugars
6 g
Protein
19 g
Fibre
16 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 6 min., until partially cooked.
Finish the vegetables
- Meanwhile, remove the woody ends of the asparagus.
- Mince the garlic.
- In a medium bowl, combine the asparagus, a drizzle of oil, ¾ of the garlic, ½ the remaining spices and S&P.
- When the Brussels sprouts are partially cooked, stir and add the asparagus.
- Roast, 6 to 8 min., until browned and tender.
- Drizzle with ½ the vinegar.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Add 1 tbsp butter (double for 4 portions). Fluff the bulgur.
Make the ‘béarnaise’ mayo
- Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves.
- In a small bowl, combine the mayo, tarragon, remaining garlic, remaining vinegar (start with ½) and S&P.
Finish & serve
- Quarter the eggs lengthwise and drizzle with oil; season with S&P.
- Divide the bulgur between your plates.
- Top with the vegetables and eggs.
- Serve the ‘béarnaise’ mayo on the side. Bon appétit!
