Consommé with Brunoise (Consommé à la Brunoise)

Ingredients

• 300 grams carrot, red portion
• 200 grams turnip
• 3 medium leek whites
• 2 small celery branches
• 0.5 small onion
• a pinch fine sea salt
• a pinch powdered sugar
• to taste butter
• 0.5 liter consommé (cooking stock)
• as needed consommé
• 1 spoonful small fresh peas
• 1 spoonful green beans, cut into small squares
• as garnish chervil leaves

Instructions

1. Cut the carrot, turnip, leek whites, celery, and onion into brunoise (3-millimetre cubes). Season with a pinch of fine salt and a pinch of powdered sugar.
2. Stew the vegetables gently in butter until nearly tender. Add half a litre of consommé and finish cooking the vegetables in the stock.
3. At the moment of service, add the remaining consommé needed to fill the pot. Garnish with the small fresh peas, the green beans cut into small squares, and tender chervil leaves. Serve hot.