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Home Cooking 8

(green, probably) vegetable to serve with quenelles?

nurban | Mar 11, 2015 08:36 PM

I am making fish quenelles this weekend (again from The Country Cooking of France, worked very well before, less complicated than the Mastering the Art of version I've also tried). I'm trying to think of a good accompanying vegetable side (beside rice, necessary to soak of the excellent sauce of reduced stock with roux and cream). I've thought of asparagus, possibly roasted with oil-cured olives and cherry tomatoes, but worry that might be too assertive. Does anyone have suggestions?

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