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Bruno Loubet’s Spring vegetable and egg ‘cassoulet’ with Carrot and Shallots Mustard

Serves: 6

Cost Cutting Eco Friendly Gluten Free‏ Quick Make

"The carrot and shallot mustard binds the dish together and lifts the fresh, garden notes. I usually cook this dish in a large pan and serve it directly on the table"

Bruno Loubet’s Spring vegetable and egg ‘cassoulet’ with Carrot and Shallots Mustard Recipe: Veggie


300g broad beans, shelled

500g peas

12 spring onions, finely cut

12 baby carrots, peeled

12 baby turnips, peeled (or 2 regular turnips, peeled)

12 baby leeks, trimmed

24 on-the-vine cherry tomatoes, sliced in half

2 garlic cloves, finely sliced

200g green beans, cut into 1cm

6 asparagus, cut into 2cm pieces

100g Desiree potatoes, peeled

120g very soft butter

60g Maille Carrot and Shallot Mustard

1 tbsp chervil, finely chopped

2 tbsp chives, finely chopped

1 tbsp parsley, finely chopped

1 tsp tarragon, finely chopped

6 free-range eggs

50g vegetarian Parmesan-style cheese

salt and pepper


  • Cube the potatoes and boil in salted water until soft. Drain and mash with a potato masher or mouli and keep to one side.
  • Boil a pan of salted water and cook the carrots for about 5-6 minutes. Remove from the water and replace with the turnips. After 6-8 minutes, remove from the water and replace with the leeks. Cook for only a couple of minutes and drain.
  • In a bowl, mix well the soft butter, herbs, mustard and seasoning.
  • Pour 300ml of water in a large pot, bring to the boil and add the carrots, turnips, garlic and the young green beans. Boil for a couple of minutes and add the mashed potatoes and the remaining vegetables.
  • Stir and simmer for 2-3 minutes, then remove from the heat and add the mustard, herb and butter mixture. Stir well until the mix is completely incorporated.
  • Poach the eggs when you are ready to serve. Serve the “ragout” in bowls at the table, place a poached egg on top and sprinkle with Parmesan-style cheese.
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