Spring Vegetable Cocotte
The fresh, earthy flavors of spring vegetables are beautifully brought out in the Staub cocotte. By simmering the vegetables in this French cooking vessel, the juices come together for a moist and flavorful dish that is enhanced by the self-basting spikes on the cast iron lid. Use local herbs and vegetables when possible for a freshly garden plucked taste.
Serves 4-6
Ingredients
- 1 bunch baby carrots, scrubbed, cut on the bias into 2-inch lengths
- 1 bunch baby parsnips, peeled, cut on the bias into 2-inch lengths
- ½ pound Jerusalem artichokes, peeled, cut into 1-inch chunks
- 4 baby artichokes, outer leaves removed, stem peeled, halved
- 3 bulbs baby fennel, trimmed
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- ½ teaspoon sugar
- 1 bunch green onions, ends trimmed, cut into 2-inch lengths
- ¼ cup chopped flat leaf parsley
- ¼ cup chopped basil
Procedure
- In a 5-quart cocotte combine the carrots, parsnips, Jerusalem artichokes, baby artichokes and fennel. Add ¾ cup of water, butter, generous pinch of salt, pepper and sugar.
- Cover and bring to a simmer over medium heat. Cook until vegetables are glazed and fork tender, about 15 minutes. Adding more water if necessary. Add the green onions and cook until just wilted, about 4 minutes more.
- Stir in the fresh herbs, taste and adjust seasoning as needed. Serve.
Recipe from the Sur La Table kitchen
