Spring and summer vegetables and mushrooms en cocotte

Spring and summer vegetables and mushrooms en cocotte

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

AD— The vegetables should be fairly crunchy. Check them with the tip of a knife. This cocotte varies according to what’s available in the market, so adapt it to what you can find.

PN— Mineral salts, gentle fibre and vitamins galore! The vitamins are well preserved as the vegetables are cooked quickly, not allowing the time for the heat to destroy them.

Prepare the vegetables

Ingredients

Quantity Ingredient
4 carrots with tops
4 turnips with tops
8 fresh salad onions
12 pink radishes
4 small young fennel bulbs
a bundle small green asparagus spears
6 small purple artichokes
water
1 lemon, juiced
a handful chanterelles
12 fresh almonds

Method

  1. Peel 4 carrots with tops, 4 turnips with tops, leaving 1 cm of the tops on. Also peel 8 fresh salad onions with stalks. Half peel 12 pink radishes leaving 1 cm of their tops on too. Cut 4 small young fennel bulbs in half. Peel a bundle of small green asparagus spears and cut the tips into 7 cm lengths (keep the rest of the stalks for a soup). Wash and dry all these vegetables.
  2. Turn 6 small purple artichokes and set them aside in water with the juice of 1 lemon.
  3. Take the base off a handful of chanterelles, cut the largest in half, wash and dry them all carefully.
  4. Shell 12 fresh almonds and cut in half.

Cook the vegetables

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 slices air-dried bacon, 1 cm thick
salt
a few spoonfuls water
50g shelled peas
50g shelled broad beans
A splash sherry vinegar
freshly ground black pepper

Method

  1. Heat 1 tablespoon of olive oil in a large flameproof casserole dish. Brown 2 slices of air-dried bacon 1 cm thick on each side, and then take them out of the pan.
  2. In their place put the carrots, turnips, onions, fennel, radishes, asparagus and artichokes.
  3. Add salt, cover and cook for 3 minutes. Then add the chanterelles and stew over a low heat for a further 10 minutes, stirring gently from time to time. If the vegetables start to colour too quickly at any point, add a few spoonfuls of water.
  4. Heat a large saucepan filled with salted water and prepare a large bowl with water and ice cubes.
  5. Immerse 50 g of shelled peas and 50 g of shelled broad beans in the boiling water for 3 minutes. Remove with a slotted spoon and drop them into the iced water, then drain and add to the casserole dish when the vegetables are cooked.
  6. Stir gently. Add a splash of sherry vinegar and stir again gently to deglaze the cooking juices. Finally add the almond halves. Add freshly ground black pepper. Mix again carefully. Serve in the cooking pot or in a serving dish.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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