Roasted Vegetables with Bearnaise Sauce

 
Roasted Vegetables with Béarnaise Sauce (4 servings) Generally, Béarnaise sauce is made with eggs and fresh tarragon. I wanted to make it eggless and due to lockdown, I didn’t get tarragon so I made of fresh parsley & basil. I tried to add a bit of orange zest to add to the flavor.

Ingredients for the vegetables
  1. 1 cup baby Potatoes (cut into half)
  2. 1 cup Mushrooms (preferably Shitake)
  3. 1 cup French beans
  4. 2 table spoons chopped garlic
  5. 4 table spoons olive oil
  6. 2 table spoons paprika
  7. 2 table spoons lime juice
  8. 1 table spoon black pepper
  9. salt
  10. Cherry tomatoes to garnish
  11. Few chopped parsley & basils for Garnishing
  12. Toast by side
Method:
  • In a bowl mix chopped garlic, olive oil, paprika, lime juice, black pepper & salt. Mix well. Pre-heat oven at 200 degrees Celsius. In a baking tray place a butter paper. Divide the dressing into three portions. Apply one portion to each vegetable and toss well. Arrange them in the baking tray and bake till cooked well.
Ingredients for eggless Béarnaise sauce
  1. ¼ cup white wine vinegar
  2. ¼ cup white wine
  3. 4 table spoons shallots
  4. 2 table spoons scallions
  5. 1 tea spoon orange zest
  6. 1 tea spoon freshly grounded black pepper
  7. 1 table spoon chopped parsley
  8. 1 table spoon chopped basil
  9. ¼ cup of water
  10. ¼ cup mayonnaise
  11. ¼ cup butter
Method:
  • In a pan add white wine vinegar, white wine, shallots, scallions, orange zest, chopped parsley & basil, black pepper & water. Cook on a slow fire for 15 minutes. Add the butter and whisk well. Switch off the flame and add mayonnaise and whisk well. Your Béarnaise sauce is ready.
Assembling of the dish
  • In a platter arrange the roasted vegetables. Place a toast. Pour the sauce , garnish with cherry tomatoes & fresh basil & parsley . Serve hot.
Ingredients & methods of Roasted Vegetables with Bearnaise Sauce

    Ingredients for the vegetables

    1 cup baby Potatoes (cut into half)
    1 cup Mushrooms (preferably Shitake)
    1 cup French beans
    2 table spoons chopped garlic
    4 table spoons olive oil
    2 table spoons paprika
    2 table spoons lime juice
    1 table spoon black pepper
    salt
    Cherry tomatoes to garnish
    Few chopped parsley & basils for Garnishing
    Toast by side

    In a bowl mix chopped garlic, olive oil, paprika, lime juice, black pepper & salt. Mix well. Pre-heat oven at 200 degrees Celsius. In a baking tray place a butter paper. Divide the dressing into three portions. Apply one portion to each vegetable and toss well. Arrange them in the baking tray and bake till cooked well.
    Ingredients for eggless Béarnaise sauce

    ¼ cup white wine vinegar
    ¼ cup white wine
    4 table spoons shallots
    2 table spoons scallions
    1 tea spoon orange zest
    1 tea spoon freshly grounded black pepper
    1 table spoon chopped parsley
    1 table spoon chopped basil
    ¼ cup of water
    ¼ cup mayonnaise
    ¼ cup butter
    In a pan add white wine vinegar, white wine, shallots, scallions, orange zest, chopped parsley & basil, black pepper & water. Cook on a slow fire for 15 minutes. Add the butter and whisk well. Switch off the flame and add mayonnaise and whisk well. Your Béarnaise sauce is ready.

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