I made pot-au-feu because there were a lot of Chinese cabbage and turnips.
Pot-au-feu is first steamed without water,
It seems that the umami comes out firmly
You can eat so many vegetables and it’s warm ~ 😊
Please try it 😌
[Chinese cabbage and turnip main pot-au-feu]
Chinese cabbage 1/3
Turnip 2 large
1 carrot
1 onion
6 wieners
It has been 15 years since I grew vegetables without fertilizers and pesticides.
A housewife in her 40s, a mother of two children.
While parting at an organic supermarket three times a week
I stand in the field every day.
Introducing simple and delicious recipes with seasonal ingredients that can be obtained in the field
Introducing how to grow vegetables.
■ABOUT THIS COOKING CHANNEL
皆さんこんにちは、ブラッスリー ポール・ボキューズ 銀座の料理長・星野晃彦です。この料理教室では、私たちが普段レストランでやっているフランス料理をなるべくそのまま再現したいと思っています。少し手の込んだソースの作り方やひと手間加えた下ごしらえなど、ご家庭でのお料理に少しでもお役に立てたら幸いです。是非ご覧ください。
Hello, my name is Teruhiko Hoshino, and I am Chef at Brasserie Paul Bocuse Ginza. In these online cooking classes, I try as far as possible to reproduce the French cuisine that we actually serve in our restaurant. From special sauces to clever ways of preparing ingredients, I hope you find this channel useful in your day-to-day cooking
INFORMATION
◇Official Website ブラッスリー ポール・ボキューズ 銀座 公式サイト
https://www.hiramatsurestaurant.jp/pa…
I was able to harvest a large amount of turnips, so today I’m going to add turnips with mentaiko.
I made. The crunchy feeling of the turnip and the tingling aftertaste are irresistible.
It’s good to add it just before eating 😊
[Turnip with mentaiko]
Turnip 600g
Spicy cod roe 30g
Salt 1 teaspoon
White sesame 1 tablespoon
Nori, appropriate amount
It has been 15 years since I grew vegetables without fertilizers and pesticides.
A housewife in her 40s, a mother of two children.
While parting at an organic supermarket three times a week
I stand in the field every day.
Introducing simple and delicious recipes with seasonal ingredients that can be obtained in the field
Introducing how to grow vegetables.
