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Cooking the Vegetables:
Option 1: Separate Cooking
Cook the potatoes and carrots separately in salted water until tender but still slightly crisp.
Option 2: Simultaneous Cooking
Add the vegetables to the water according to their respective cooking times, starting with the potatoes, then the carrots, and finally the peas. Refreshing and Draining:
Once the vegetables are cooked, immediately immerse them in cold water to stop the cooking process and preserve their vibrant color.
Drain the vegetables thoroughly and let them cool completely.
Step 2: Boiling the Quail Eggs
Cooking the Eggs:
Cook the quail eggs in boiling salted water for about 4 minutes to hard-boil them.
Refresh them under cold water, peel them gently, and slice them into thin rounds.
Step 3: Assembling the Dressing
Preparing the Dressing:
In a large bowl, mix a generous amount of mayonnaise with salt and pepper to taste. You can adjust the amount of mayonnaise to achieve the desired consistency.
Step 4: Final Mixing
Combining the Ingredients:
Add the cooled and drained vegetables to the bowl containing the dressing. Gently mix to coat the vegetables with the mayonnaise.
Stir in the quail egg slices, distributing them evenly throughout the mixture.
Garnish:
Sprinkle with chopped fresh parsley for a touch of color and freshness.
Tips and Tricks
Make Ahead: This appetizer can be prepared the day before and stored in the refrigerator. This allows the flavors to develop further.
Dressing Variations: For a lighter dressing, you can mix mayonnaise with a little Greek yogurt.
Adding Crunch: Add crushed walnuts or sunflower seeds for extra crunch.
Vegetable Customization: Feel free to add other seasonal vegetables like celery or bell peppers to vary the colors and flavors.
Presentation
Individual Serving: Arrange a portion of the mixture in small glasses for an elegant and modern presentation.
Main Course Presentation: Serve the mixture on a large sharing platter, garnished with quail egg slices and fresh parsley.
Garnish: Add additional fresh herbs or lemon zest for a refined finishing touch.
Shopping List
For the Vegetable Mix:
150g Potatoes
100g Carrots
1 Small Can of Peas
1 Onion
Fresh Parsley
Salt
Pepper
Mayonnaise
For the Quail Eggs:
4 Quail Eggs
For Variations and Tips:
Greek Yogurt (optional)
Chopped Walnuts or Sunflower Seeds (optional)
Celery or Peppers (optional)
Lemon Zest (optional)
Enjoy your meal! 🥗🥚🍴
Enjoy this simple and elegant recipe for mixed vegetables and quail eggs, a refined appetizer that will delight your guests with its simplicity and harmonious flavors. Perfect for any occasion, this easy-to-make recipe will quickly become a favorite in your culinary repertoire.
Personal Note:
For an even more indulgent touch, I added a tablespoon of crème fraîche to the dressing, which adds extra creaminess to the dish. Additionally, a pinch of toasted garam masala subtly enhances the flavors of the vegetables and quail eggs, adding a delicate spicy dimension. For a more festive presentation, serve the verrines with mini parsley sprigs or lime zest.
Tip:
For a perfectly smooth dressing, use a whisk to thoroughly combine the mayonnaise and seasonings. If the dressing is too thick, add a little lemon juice or balsamic vinegar to loosen it according to your preference.
Complete Shopping List:
For the mixed vegetables:
150g potatoes
100g carrots
1 small can of peas
1 onion
Fresh parsley
For the seasoning:
Salt
Pepper
Mayonnaise
Cream (optional)
For the quail eggs:
4 quail eggs
For variations and tips:
Greek yogurt (optional)
Chopped walnuts or sunflower seeds (optional)
Celery or bell peppers (optional)
Lemon zest (optional)
Garam masala (optional)
Bon appétit! 🥗🥚🍴
Enjoy this delicious, simple and elegant appetizer and make every meal a moment of sharing and indulgence.
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