Peel and wash the vegetables. Cut the carrot, onion and celery into a fine brunoise, i.e. into tiny dice.
Bring salted water to boil and cook the brunoise for 6 minutes. Drain. Cook the zucchini and broccoli for 3 minutes.
Put the 1/2 knob of butter in a sauté pan, add the vegetable brunoise, salt and pepper, let sweat, add the thyme and the port, then the cream and finally the chopped chives.
Boil the milk, add a glass of water and cook the pomegranates for 15 minutes in this mixture, pat dry, keep warm.
Arrange the vegetable cream on 4 plates and place the veal grenadins on top.
My advice:If the vegetable cream is too thick, thin it out with a little cooking milk.
Joëlle's point of view:If you don't have veal tenderloin, you can use loin or quasi.
Source:Chef Hubert's Favorite Recipes
