Braised Winter Vegetables with Lamb Sweetbreads

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Credit: Didier Loire
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Instructions

Step 1: Vegetables

Peel the carrots, being careful to keep their shape.

Trim the artichoke hearts, remove the choke, and slice the hearts in two.

Peel the turnips, leaving the tops attached.

Remove the veins from the cabbage, blanch the leaves. and cool. Strain and cut into large triangles.

Peel and seed the grapes.

Peel the porcini mushrooms, and wipe with a damp dishcloth.

Peel the onions.

Separate the green leafy part of the chard from the stalks. Remove all the threads from the stalks, and trim the edges and the tips. Place in cold water containing a few drops of ascorbic acid.

Wash the unpeeled potatoes and cut in two lengthwise.

Wash the salsify with a brush to remove any earth. Peel carefully, keeping the shape intact. Cut into pieces 4 3/4 inches (12 cm) long.

Sweat the chard in a ribbon of olive oil without browning. Bring the chicken stock to a boil, and pour enough onto the chard to just barely cover it. Cut the butter into cubes, add to the pot, cover, and simmer gently for 15 minutes. The stalks should be very tender and coated in their own juices.

Braise the chestnuts with the dried fennel, the 1 3/4 ounces (50 g) of bacon pieces, and the chicken broth. Glaze when cooked.

Pour a ribbon of olive oil into a cast iron pot, and add the vegetables and the large bacon bits. Stew the carrots, the onions, the porcini mushrooms, the turnips, and the artichokes over a low heat, and caramelize them. Remove each vegetable as soon as it is cooked. Set the pot aside to be used again at the end.

Fry the grapes until caramelized.

Peel the pears, split in two, discard the core, and roast in butter.

Divide the head of garlic into cloves. Simmer the unpeeled garlic cloves, and strain once cooked.

Braise the salsify in frothy butter, and add some chicken stock. Check that the salsify is nicely coated in juice at the end of cooking.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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