French toast of legumes and yarrow – 55000 Recipes. Passion for food


French bean and yarrow toast

Sergio Bastard teaches us how to make Torrija legumes. Play with the creaminess of an intense and very creamy vegetable brioche. Add the acidity of the pickle together with anise, balsamic aroma.

Chef: Sergio Bastard

Sergio Bastard is one of those restless chefs who, true to their gastronomic vision and identity, do not stop in their desire to improve in all aspects of the offer of his restaurant.


  • For vegetable thorium
  • 350g flour
  • 50g sugar
  • 1 pinch of salt
  • 4 eggs
  • 170g ointment from the pod
  • 20g fresh yeast.
  • For vegetable juice
  • 1 kg free range chicken
  • 400g lentils
  • 200g onion
  • 200g of carrots
  • For sour yarrow
  • ½ liter of white wine vinegar
  • ½ liter of apple cider vinegar
  • 420g sugar
  • 8 cloves garlic
  • 50g pepper
  • 1 cinnamon
  • Anise with 2 stars
  • 1 kg of onions
  • Other ingredients:
  • Yarrow flower
  • Sea radish.


For toast with legumes:

  1. We will mix all the ingredients and knead them, cover with a towel
  2. moist and leave for 1 night.
  3. Roll out the dough and make 4 folds, divide it into 3 equal balls.
    Put mold and leave to ferment for 3 hours.
    Bake at 175 ° C (30 ‘), cover the brioche with a towel when it comes out of the oven.

For vegetable juice

  1. Stew the vegetables in the oven at 180ºC, without turning any color, toast the boneless chicken.
  2. Add all the ingredients, add their weight twice in water and cook for 5 hours, strain and reduce.

For sour yarrow

  1. Vacuum the C / s of the millerna and our pickle for 6 hours.


I will see you on another recipe.
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