2 New Potatoes
1 each Carrots
1 cup Asparagus
4 Tbs Butter
2 Cups Heavy Cream
2 TBSP cornstarch
1 Cup white wine
2 each Garlic Clove
Bring a large pot of water to a boil for blanching for vegetables.
Prepare your veggies: Wash and cut your potatoes and parsnip into bite sized chunks. Peel and dice
your carrot in small rounds. Snap off the bottom of the asparagus and cut into three pieces. Mince
your fresh herbs. Mince the garlic. Peel and small dice your onion.
Boil the vegetables in intervals. The asparagus first for 1 minute, then the carrot for 1 1/2
minutes, then the potatoes for 2 minutes depending on size of your cut. Save 2 cup of the blanching
water for later use.
Melt your butter in a large pot over medium high heat. Add the onion and garlic and cook till
translucent and aromatic. Add your vegetables and cook till glossy and warmed. Pour in the white
wine and cook off 50%.
Add the cornstarch to the one cup of blanching water and mix into a slurry. Add over vegetables and
mix. Add cream and fresh herbs and bring to a boil, then turn the heat down to low/medium for a
nice simmer and leave for 10 minutes.
Season with salt and pepper.