Servings: For 4 people
Preparation : 40 mins
Ingredients
- 6 snails per person
- 1 medium turnip
- 500ml liquid cream
- 1 clove of garlic
- Salt
- 2 stars of Badiane
- 2 carrots
- 100ml aniseed aperitif type
- "Pastis" or "Ricard"
- Butter
- Pepper
Preparation Steps
- Peel the carrots and turnips and cut them into mini brunoise cubes. Brown your vegetables in a tablespoon of butter, salt and pepper. Cover and simmer for about 10 minutes over low heat.
- Meanwhile, fry the snails in a tablespoon of butter and the finely chopped garlic clove for 1 to 2 minutes. Then deglaze with the aniseed aperitif, then let it reduce by half to evaporate the alcohol.
- Then add the liquid cream, salt, pepper and two aniseed stars. Simmer over low heat and uncovered for about 10 minutes to obtain a creamy and slightly coloured cream (butter coloured).
- Finally, add your vegetable brunoise to your snail mixture and remove your aniseed stars before serving your snail cream in 4 mini cocotes. Have a good tasting!