Les Ateliers du Goût

Frenchie Crepe & Turkey BENTO with its autumn veggies

Nickname : Sunflower

Frenchie Crepe & Turkey BENTO with its autumn veggies by Sunflower

Mushroom and cheese crepe. Turkey slices with vegetables: zucchini, Hokkaido squash, potato, leek and romanesco broccoli. Frisee salad with lardons and onions and baguette and cheese French flag. Apple and grape.

Sweet: fruits, Hokkaido squash. Salty: vegetables, turkey. Acid: vinaigrette, grape. Bitter: Frisee salad, shallot. Umami: mushroom, cheese.

cost of materials : nearly 5 €   Cooking time : 1 hour

Materials ()

  • milk / 20 cl
  • mushroom / 50 g (1 item)
  • grated cheese / 20 g
  • Frisee salad / 40 g
  • onion / 40 g (1/4 item)
  • apple / 30 g (1/4 item)
  • grape / 30 g
  • blue cheese / 50 g (1 slice)
  • camembert / 20 g
  • cottage cheese / 10 g
  • Piment d'Espelette (can be replaced by tomato coulis for children) /1 pinch
  • zucchini / 200 g (1 small)
  • chicken bouillon cube / 1
  • Hokkaido squash / 120 g (1 small slice)
  • potato / 90 g (1 item)
  • turkey / 70 gr
  • shallot / 30 gr
  • leek (white part) / 40 g
  • romanesco broccoli / 50 g
  • baguette / 40 g (1/8)
  • white wine / 20 cl (1 table spoon)
  • cider vinegar Maille / 1 cl
  • lardons / 40 g
  • Herbes de Provence / 1 pinch
  • multipurpose oil / 1 cl
  • walnut oil / 2 cl
  • egg / 1
  • Flour / 125 g

How to make

  • Cut the zucchini in slivers with a peeler. Cook on a low heat in the pan used for lardons until soft.
  • Put a ladle of crepe batter in a small hot frying pan. Lower the heat and add the cooked mushroom and the grated cheese, salt and pepper. When crepe has a golden color, roll in a sushi mat and set aside.
  • In the meantime boil a liter of water with the chicken bouillon cube. Cut the Hokkaido squash, small cones of romanesco broccoli, and the potato in square. Pour first the squash in the boiling bouillon then the rest of the cut vegetables and the leek for 10 mn.
  • Cut the baguette piece in half and toast. In the meantime cut the apple and prepare the grape. Slice the shallot and the turkey.
  • Take the vegetables out of the pan with a skimmer and drain. Keep the bouillon for later.
  • Slowly cook the shallot in oil. When the pan is hot , sear the turkey. When it has a brown color, flip. Add the white wine and a ladle of bouillon. Let reduce and set aside.
  • Sear the cooked potato in a hot pan with the Herbes de Provence. Meanwhile prepare the vinaigrette.
  • Prepare the French flag with the toasted baguette, the cottage cheese sprinkled with Piment d'Espelette, the camembert and the blue cheese.
  • Arrange all these ingredients in a BENTO box according to the picture. Deglaze the pan used for turkey with a bit of bouillon and pour on the turkey slices. Bon appetit!
  • Prepare the crepe batter by mixing the flour, salt, the egg, 1 teaspoon of oil and the milk. Keep for later.
  • Cut the onion. cook on a low heat with the lardons. Cut the mushroom and add in the frying pan without mixing with the lardons and onion. Set aside separately.

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