Preparation
Step: 1/8

Wash the potatoes and cook in boiling water until tender, then drain.

Step: 2/8

Peel the lower ends of the asparagus and trim off the woody ends. Cut any long stalks in half. Cook the asparagus in boiling salted water for 5 minutes, then add the peas and simmer for a further 2 minutes.

Step: 3/8

Drain the asparagus and peas, cool under cold running water and drain well. Peel the carrots and remove the stalks. Blanch the carrots in boiling water for 5 minutes until just tender, rinse in cold water then drain.

Step: 4/8

Clean the mushrooms with a cloth. Heat the oil in a large pan and sauté the mushrooms, stirring occasionally.

Step: 5/8

Remove the mushrooms from the pan and pour in the wine and stock. Bubble, scraping the base of the pan to loosen any juices. Pass the stock through a fine sieve.

Step: 6/8

Top up the liquid with orange juice to 500ml. Peel and finely chop the shallot. Melt the butter in a pan and saute the shallots. Add the flour and cook, stirring, until golden. Season with salt, curry powder and turmeric. Gradually add the stock, stirring well, to make a smooth sauce. Bring to the boil, stirring, and simmer for 10 minutes.

Step: 7/8

Fold in the cream and season the sauce with nutmeg and pepper.

Step: 8/8

Mix in the pre-cooked vegetables and heat again briefly. Season with pepper and serve.