Spring Pilaf

Ingredients

• •20 g pearl onions
• •100 g celery
• •50 g mushrooms
• •75 g butter
• •A pinch of saffron (or turmeric)
• •500 g rice
• •2 bay leaves
• •Salt, black pepper
• •125 g carrot
• •300 g turnip
• •300 g zucchini
• •300 ml hollandaise sauce

Preparation

1. 1

   Fry the chopped pearl onions, sliced celery and chopped mushrooms in butter. Add saffron and rice and fry a few minutes.

2. 2

   Add boiling water. Add bay leaf, salt and pepper. Put in a covered dish and bake at 180°C until the liquid is absorbed. Trim the carrots, turnips and zucchini. With a small melon baller, make little vegetable balls from the carrot, turnip and zucchini. Cook them in a little butter, keeping them crisp. Warm the hollandaise and divide onto plates.

3. 3

   Put the rice into buttered dariole molds, spoon the sauce over and garnish with the vegetable balls.