79min 4 ppl
Vegetable Mouclade with Curry and Cream
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 9 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 11g
Carbs 38g
Fats 29g
About this dish
Inspired by the classic mussel stew of the Charente-Maritime, this vegetarian take builds the same silky, saffron-and-curry-scented cream sauce around tender seasonal vegetables — a proper white wine reduction and a finishing liaison of egg yolk and crème fraîche give it the same depth as the original.
Allergy Info
Dairy, Gluten, Eggs, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Leekswhite and pale green parts only, sliced into 1cm rounds2 large
- Carrotspeeled and cut into 5mm coins3 medium
- Waxy potatoespeeled and cut into 2cm cubes2 medium
- Chestnut mushroomsquartered200 g
- Fennel bulbcored and thinly sliced, fronds reserved1 medium
- Shallotsfinely diced3
- Garlic clovesfinely minced3
- Flat-leaf parsleyleaves finely chopped1 small bunch
- Lemonzested and cut into wedges for serving1
Dairy & Eggs
- Double cream200 ml
- Crème fraîche3 tbsp
- Egg yolks2
- Unsalted butter30 g
Dried Goods
- Crusty baguette to serve
Spices & Seasonings
- Madras curry powder2 tsp
- Ground Turmeric0.25 tsp
- Saffron threads1 pinch
- Flaky sea saltplus more to taste1 tsp
- White pepperfreshly ground0.5 tsp
Oils & Condiments
- Dry white winesuch as Muscadet or Pinot Blanc250 ml
- Vegetable stockgood quality300 ml
- Olive oil2 tbsp
Utensils
- Large sauté pan
- Whisk
- Ladle
Method
1
Prepare all the vegetables: slice the leeks, peel and coin the carrots, cube the potatoes, quarter the mushrooms, and slice the fennel. Finely dice the shallots, mince the garlic, chop the parsley, and zest the lemon. Measure out the wine, stock, and cream. In a small bowl, bloom the saffron in the warm water for 10 minutes. In a separate small bowl, whisk together the egg yolks and crème fraîche until smooth; set aside.
Approx. 17 minutes
2
In a large, wide saucepan or sauté pan, melt the butter with the olive oil over medium heat until the foam subsides. Add the shallots and fennel and cook, stirring occasionally, for 6-8 minutes until softened and translucent but not coloured.
Approx. 8 minutes
3
Add the garlic, curry powder, and turmeric and cook, stirring constantly, for 90 seconds until the spices are fragrant and beginning to coat the aromatics.
Approx. 2 minutes
4
Pour in the white wine and increase the heat to medium-high. Simmer vigorously for 4-5 minutes until the wine has reduced by half and the raw alcohol smell has dissipated.
Approx. 5 minutes
5
Add the vegetable stock, bloomed saffron with its soaking liquid, carrots, and potatoes. Bring to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 12 minutes until the carrots and potatoes are just tender when pierced with a knife tip.
Approx. 12 minutes
6
Add the leeks and mushrooms, cover, and cook for a further 5 minutes until the leeks are silky and the mushrooms are tender.
Approx. 7 minutes
7
Pour in the double cream and season with salt and white pepper. Stir gently and allow the sauce to return to a bare simmer over low heat.
Approx. 3 minutes
8
Remove the pan from the heat entirely. Slowly ladle two large spoonfuls of the hot cream sauce into the egg yolk and crème fraîche mixture, whisking constantly to temper it, then pour this liaison back into the pan, stirring to combine. Do not return the pan to direct heat — the residual warmth will thicken the sauce to a velvety consistency without scrambling the yolks.
Approx. 3 minutes
9
Stir in the chopped parsley and lemon zest. Taste and adjust seasoning. Serve immediately in deep warmed bowls with lemon wedges and crusty baguette alongside, garnished with reserved fennel fronds.
Approx. 3 minutes
