Cocotte de légumes aux lardons
Facebook Twitter

recette

Vegetable cocotte with lardons

  • Preparation 20 min
  • Cooking time 45 min
  • For 4 serves

Ingredients

    • 5 large kale leaves 
    • 2 carrots 
    • 1 large red beetroot 
    • 200 g / 7 oz Romanesco cabbage florets 
    • 4 new red onions 
    • 4 small turnips 
    • 4 small potatoes 
    • 120 g / 4 ¼ oz lardons (optional) 
    • 5 sprigs thyme 
    • 150 ml/5 ¼ fl oz vegetable stock 
    • Salt, pepper 

• Pre-heat the oven to 200°C/390°F. 

• Wash the kale leaves and blanche them for 2 minutes in boiling salted water. 

• Plunge the leaves into iced water to stop the cooking process. 

• Peel and wash the vegetables, then cut them into pieces. 

• Line the casserole sides with 4 kale leaves and place another one in the bottom. 

• Add all the vegetables and the lardons. Season well. 

• Fold the kale leaves back over the vegetables. 

• Cover with the lid and cook for 35-40 minutes, depending on whether you want the vegetables to be slightly crunchy or soft.