Autumn and Winter Vegetables and Fruits en Cocotte
- 4 carrots, with tops
- 4 ribs celery
- 4 turnips
- 1 red onion
- 1 quince
- 4 salsify
- 1 apple
- 1 pear
- 1 lemon
- 16 white Chasselas grapes
- 3 tablespoons olive oil
- 2 slices air-dried bacon, 1/3 inch (1 cm) thick
- 1 handful peeled chestnuts (vacuum packed or frozen)
- 1 glass chicken stock (200 ml)
- 1 splash sherry vinegar
Step 1: Vegetables
Peel the carrots, celery, turnips, and onion, and cut into good-sized chunks.
Peel the quince, salsify, apple, and pear, immersing them in water with the juice of 1 lemon as you go.
Slice the salsify very finely on the bias, cut the quince into 1/2 inch (1.5 cm) cubes, and quarter the apple and pear.
Rinse the grapes.
Heat the olive oil in a large flameproof casserole dish, and cook the bacon until brown. Remove them from the pot, and set aside.
Add the apple and pear quarters, brown on all sides, and set them aside too.
Put the carrots, celery, turnips, onion, quince, salsify, and the chestnuts into the pot. Season with salt and brown lightly for 3 minutes. Add the chicken stock, cover the pot, and cook over a low heat for 10 to 12 minutes.
In the meantime, cut the slices of bacon into small lardons.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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