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Wash the radishes and prepare by making a small tuft of green tops. Peel the onions, dip 15 seconds in boiling water, then plunge into ice water. Blanch the tomatoes and cut the meat into strips. Move quickly to aquatic fungi Paris, cut the ends of the earth, wipe with a paper towel. The cloves of garlic peel.

Turn the oven to 180 ° C. Heat oil in a small pan sauté the vegetables over medium heat, stirring constantly. Sprinkle with vinegar, then completely evaporated the white wine. Allow to boil again and pour the boiling broth.

Add coriander seeds, pepper, bay leaf and salt. Cover with baking paper the diameter of the pot, so that a 2 cm hole in the middle. Slide the pan into the oven for 30 minutes. Let cool, then. In the refrigerator for at least 2 hours Once completely frozen, the lemon juice and sprinkle with parsley.

Ingredients:

• 1 bunch of radishes
• 100g pearl onions
• 1 tomato
• 100g small mushrooms of Paris
• 4 cloves of garlic
• 3 c. in s. olive oil
• 2 c. in s. sherry vinegar
• 25 cl dry white wine
• 50 oz vegetable broth
• 15g coriander seeds
• 15 g beans black peppercorns
• 2 bay leaves
• 5 pinches of salt
• 2 c. in s. lemon juice
• 1 c. in s. coarsely chopped flat-leaf parsley

Total time: Preparation + cooking time: 60 min
Yield: 4 people