Vegetable cassolette

Vegetable cassolette

By
From
The Beef Club
Serves
4
Prep
40 mins
Cooking time
10 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
4 young carrots
1 yellow beetroot
1 chioggia beetroot
1 parsnip
4-5 spring onions
1 swede
1/2 black radish
1/2 head broccoli
1/2 cauliflower
1 handful broad beans, unshelled
500g peas
1 handful green beans
12 mini leeks
2 tablespoons olive oil
15g butter
fleur de sel

Method

  1. Carefully wash and peel the carrots, beetroots, parsnip, spring onions, swede and black radish. Wash the broccoli and cauliflower and separate into florettes. Shell the broad beans and peas. Trim the green beans. Wash the leeks, remove the roots and any hard parts. Cut the vegetables into chunks or batons in matching sizes. Slice the spring onions fairly thickly.
  2. Cook each different vegetable separately in boiling salted water for about 4 minutes, to keep them nice and firm. Each time immerse them in iced water straight after cooking and draining to halt the cooking process. For the green vegetables, use iced salted water to keep their green colour.
  3. When serving, brown all the vegetables for 2–3 minutes in olive oil and butter in a large sauté pan, over a fairly high heat, beginning with the root vegetables and finishing with the green vegetables. Do this in batches if necessary. Sprinkle with fleur de sel and arrange attractively.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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