Spring and Summer Vegetables and Mushrooms en Cocotte
- 4 carrots, with tops
- 4 turnips, with tops
- 8 fresh salad onions
- 12 pink radishes
- 4 small young fennel bulbs
- 1 bunch small green asparagus spears
- 6 small purple artichokes
- 1 lemon
- 1 handful chanterelles
- 12 fresh almonds
- 1 tablespoon olive oil
- 2 slices air-dried bacon (1 cm thick)
- 1 3/4 ounces shelled peas (50 g)
- 1 3/4 ounces shelled broad beans (50 g)
- sherry vinegar
- freshly ground black pepper
Step 1: Vegetables
Peel the carrots and turnips, leaving 1/3 inch (1 cm) of the tops attached. Peel the onions and half-peel the radishes, leaving 1/3 inch of their tops attacked.
Cut the fennel in half. Peel the asparagus, and trim to 3 inches (7 cm). Reserve the rest of the stalks for a soup.
Wash and dry all of the vegetables. Wash and dry all these vegetables.
Turn the artichokes, and set them aside in water with the juice of 1 lemon.
Take the base off of the chanterelles, and cut the largest in half. Wash and dry them all carefully.
Shell the fresh almonds and cut in half.
Heat the olive oil in a large flameproof casserole dish. Brown the bacon, then remove from the pan.
Add the carrots, turnips, onions, fennel, radishes, asparagus and artichokes.
Season with 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 color too quickly at any point, add a few spoonfuls of water.
While the vegetables are stewing, 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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