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This glorious tulip recipe from Pascal Aussignac is an unusual spring or summer starter, making spectacular use of fresh seasonal ingredients. Make sure to purchase organic tulips which have not been treated with any pesticides.
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Cook the peas in lightly salted water until soft. Drain the peas, reserving some of the water. Whizz the peas in a blender with the oil to a thick purée. Set aside
Soak the mushrooms in boiling water, just enough to cover, and leave until softened. This should take about 2-3 minutes. Drain, pat dry and finely chop
Heat the remaining oil in a frying pan and fry off the mushrooms for 2-3 minutes. Season. Mix in the cooked tapioca and Parmesan, followed by the sugar snap peas, spring onion and dill
50g of
Parmesan, grated, or vegetarian hard cheese
7
Leave the mushroom mixture to cool before spooning into the centre of the 4 tulip flowers. Reshape the petals around the filling
8
Put a pan on to boil with a steamer basket fitted above. Place a disc of baking parchment on the base of the steaming basket and put the stuffed tulips and their stems on top
9
Steam for 30-40 seconds until the petals wilt, then carefully lift each stuffed flower and stem onto a plate
10
Reheat the puréed peas and serve alongside the tulips, garnished with a herby green salad
Pascal Aussignac left France with business partner Vincent Labeyrie to champion la cuisine de Gascogne at his restaurant, Club Gascon, in 1998.
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Primavera tulips
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