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

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