Autumn and winter vegetables and fruits en cocotte

Autumn and winter vegetables and fruits en cocotte

By
From
Nature
Serves
4
Prep
30 mins
Cooking time
15 mins
Photographer
Françoise Nicol

AD— The vegetables must be soft enough, but the apples and pears hardly cooked at all. The vinegar adds a welcome touch of acidity to the sweetness of the vegetables and fruit.

PN— An excellent collection of vegetables and fruit with loads of fibre and mineral salts, but not a lot of vitamin C. A herb salad with some cheese would make up for this nicely.

Ingredients

Quantity Ingredient
4 carrots with tops
4 sticks celery
4 turnips
1 red onion
1 quince
4 salsifies
1 apple
1 pear
water
1 lemon, juiced
16 white chasselas grapes

Method

  1. Peel 4 carrots with tops, 4 sticks of celery, 4 turnips and 1 red onion, and cut into good-sized chunks.
  2. Also peel 1 quince, 4 salsifies, 1 apple and 1 pear, immersing them in water with the juice of 1 lemon as you go.
  3. Slice the salsify very finely at an angle, cut the quince into 1.5 cm cubes, and quarter the apple and pear.
  4. Rinse 16 white Chasselas grapes.

Cook the vegetables

Ingredients

Quantity Ingredient
3 tablespoons olive oil
2 slices air-dried bacon, 1 cm thick
a handful peeled chestnuts
salt
1 glass Chicken stock
A splash sherry vinegar

Method

  1. Heat 3 tablespoons of olive oil in a large flameproof casserole dish and cook 2 slices of air-dried bacon 1 cm thick until brown, then take them out of the pot and set aside.
  2. In their place put the apple and pear quarters, colour on all sides and set them aside too.
  3. Then put the carrots, celery, turnips, onion, quince, salsify and a handful of peeled chestnuts (vacuum packed or frozen) into the pot. Add salt and brown lightly for 3 minutes then add 1 glass of chicken stock. Cover the pot and cook over a low heat for 10 to 12 minutes.
  4. In the meantime, cut the slices of bacon into small lardons.
  5. Check the vegetables with the tip of a knife. When they’re all cooked, add the apples, pears, grapes and lardons. Stir very gently and add a splash of sherry vinegar. Stir again and serve straight from the cooking pot.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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