Root vegetables and BroccoCress bouillon

(For 4 portions)

• 2 punnets BroccoCress
• 800ml water
• 200g purple heritage carrots
• 200g yellow heritage carrots
• 200g carrots (orange)
• 200g Brussels sprouts
• ½ tsp chopped garlic
• 1 tsp chopped fresh ginger
• one pinch of salt

• Peel, cut and cook the purple carrots in a small pan. Drain, refresh and put aside. 
• Peel, cut and cook the rest of the vegetables in the water with the pinch of salt. 
• Drain and reserve the cooking water. 
• Cut the BroccoCress and place in a pan, add the vegetables cooking water on top and bring gently to simmer with the chopped garlic and the chopped fresh ginger. 
• Simmer for 10 minutes and take off the heat, cover the pan with a lid or plate. 
• Let infused for 15 minutes. 
• Place all the vegetables back into the BroccoCress bouillon. 
• Bring back to simmer and serve hot. 

Recipe: Franck Pontais