Save Discover the elegance of the Lucky Clover Seasonal Starters, a vibrant trio of fresh, seasonal flavors beautifully plated to resemble clover leaves. This contemporary French appetizer highlights the delicate balance of green pea and mint purée, roasted beet carpaccio, and a creamy goat cheese and pistachio mousse. Ideal for impressing your guests, each bite offers a harmony of textures and colors that celebrate the best of vegetarian cuisine.
Save This recipe is crafted to celebrate vibrant colors and fresh textures, making it an excellent starter for any occasion. The bright green pea purée, the deep red beet slices, and the creamy nutty mousse form a harmonious blend that delights both the eyes and palate.
Ingredients
- Green Pea & Mint Purée: 200 g fresh or frozen green peas, 1 small shallot finely chopped, 1 tbsp olive oil, 5 fresh mint leaves, 1 tbsp crème fraîche, salt and freshly ground black pepper
- Roasted Beet Carpaccio: 2 small cooked beets peeled and thinly sliced, 1 tbsp balsamic vinegar, 1 tbsp extra-virgin olive oil, 1 tsp honey, salt and pepper
- Goat Cheese & Pistachio Mousse: 120 g fresh goat cheese softened, 2 tbsp mascarpone cheese, 1 tbsp lemon juice, 1 tbsp chopped fresh chives, 2 tbsp shelled pistachios finely chopped, freshly ground black pepper
- Garnish: Handful of baby arugula leaves, edible flowers (optional), extra chopped pistachios
Instructions
- 1. Prepare the Green Pea & Mint Purée:
- In a small saucepan, heat olive oil and sauté shallot until translucent. Add peas and cook for 2–3 minutes (longer if frozen). Drain and rinse under cold water. Blend peas, mint, crème fraîche, salt, and pepper until smooth. Chill until ready to serve.
- 2. Prepare the Roasted Beet Carpaccio:
- Whisk balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl. Arrange beet slices on a plate and drizzle with the dressing. Chill.
- 3. Prepare the Goat Cheese & Pistachio Mousse:
- In a bowl, mix goat cheese, mascarpone, lemon juice, chives, and black pepper until creamy. Fold in chopped pistachios. Refrigerate for 10 minutes to firm up.
- 4. Assemble the Starters:
- On each plate, arrange three leaves in a clover shape: one scoop green pea purée, one beet slice, and one quenelle of goat cheese mousse. Garnish with baby arugula, edible flowers, and extra pistachios. Serve immediately.
Zusatztipps für die Zubereitung
Use a mandoline or a very sharp knife to slice the cooked beets as thinly as possible for a delicate carpaccio. Chill each component well before assembling to maintain freshness and vibrant color. The pea purée can be made ahead and refrigerated up to a day in advance.
Varianten und Anpassungen
For a vegan adaptation, substitute the crème fraîche and cheeses with plant-based alternatives. Feel free to add microgreens or different fresh herbs to customize the flavor profile and presentation.
Serviervorschläge
Serve these starters as part of a refined appetizer course with a crisp dry Sauvignon Blanc or a sparkling wine. Garnish with colorful edible flowers to highlight the seasonal theme and delight your guests visually as well as gastronomically.
Save The Lucky Clover Seasonal Starters offer a wonderful way to celebrate fresh ingredients with elegance and creativity. Whether you're hosting a formal dinner or a casual gathering, this recipe brings a touch of contemporary French flair and seasonal charm to your table.
Recipe FAQ
- → How do I prepare the green pea and mint purée?
Sauté shallots in olive oil until translucent, cook the peas briefly, then blend with mint leaves and crème fraîche until smooth. Chill before serving.
- → What is the best way to slice the beets for carpaccio?
Use a mandoline or sharp knife to thinly slice cooked, peeled beets for a delicate texture and elegant presentation.
- → Can I make the mousse dairy-free?
Yes, substitute plant-based soft cheeses and crème fraîche alternatives to suit a vegan or dairy-free diet.
- → How should I assemble the starters on the plate?
Arrange one spoonful of each component in a clover leaf pattern, then garnish with baby arugula leaves, edible flowers, and chopped pistachios.
- → What wine pairs well with these starters?
A dry Sauvignon Blanc or crisp sparkling wine complements the fresh and bold flavors beautifully.