Autumn Vegetables with Country Bacon

Credit: Didier Loire
1

Instructions

Step 1: Vegetables

Remove the dark green parts from the cabbage leaves, blanch, and cool. Once strained, cut into large triangles.

Peel the carrots and turnips without removing the tops.

Remove the leaves from the radishes, leaving some of the tops in place.

Peel the salsify.

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

Put the chestnuts in a deep fryer in order to remove the outer and inner skins. Stew in a sauté pan in frothy butter with the dried fennel and the bacon trimmings. At the end of cooking, add the chicken broth and glaze.

Cut four thick slices from the widest part of the apples and pears. Use a corer to remove the seeds. Roast the slices of fruit in the clarified butter. Deglaze with a drizzle of chicken stock, bringing up all the fond.

Wash the potatoes, cut in two, and roast in the chicken fat.

Remove the outer skin of the onions.

Cook the turnips, the onions, the radishes, and the baby artichokes in separate pans in a drizzle of olive oil. Add the blanched cloves of garlic to the pots while cooking.

Cook the salsify and the chard in water into which some flour and ascorbic acid have been dissolved.

When the vegetables are cooked, put them all in the same pot, and mix the cooking juices, with the exception of the salsify juice.

Cut the bacon into small matchsticks, brown in a sauté pan, and add the vegetables and their cooking juices. Reduce, and add some chicken broth until the desired consistency is obtained.

Step 2: Plating

Drizzle with a ribbon of olive oil just before serving.

Serve the vegetables and the fruit in soup plates, coat with the juices, and add some freshly ground pepper.

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