Cocotte de Legumes

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Cocotte de Legumes

Serves 4 persons:

4 medium turnips
4 medium carrots
8 snow peas
8 haricot blancs (large lima beans can be substituted)
12 radishes
16 slices zuchini
4 asparagus
8 hearts of romaine lettuce
3.5 oz’s (100 gm’s) fresh peas
3.5 oz’s (100 gm’s) fresh goat cheese
1 oz’s (20 gm’s) Canadian bacon
4.5 cups (1 litre) chicken stock
1 cup (0.225 litres) cold pressed extra virgin olive oil

Preparation and cooking:

1. In a medium sauce pan, sauté bacon to flavor pan, remove the bacon and set aside for later use. Add small amount of olive oil to the same pan and quickly sauté all the vegetables (including hearts of romaine) separately but keep crisp. (Add carrots then remove them, add another small amount of olive oil and do turnips by themselves etc.)
2. Place vegetables, except Romaine hearts, in deep casserole and add chicken stock to cover. Cook on low heat until tender.
3. Add bacon to casserole and lay hearts of romaine on top of vegetables and drizzle with olive oil.
4. Can be served into bowl or plates in advance or it is attractive to serve at the table. When serving, place a few large dollops of fresh goat cheese on the top of the vegetables.

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No copying, reuse or partial reproduction permitted without written permission by the authors, Peter and Linda D'Aprix.