French Vegetable Casserole

Step 1/4

• 4 carrots (with tops)
• 4 turnips (with tops)
• 1 leeks
• 1 celery branchs
• 1 Salsify
• 40 g button mushrooms
• 1 leaves green cabbage

• peeler
• knife

Wash all vegetables and peel carrots, turnips, salsifies and celery branches. Cut carrots, salsifies and celery branches diagonaly into long pieces. Set carrot and turnip tops aside. Immerse salsify pieces into lemon water. Slice turnips into 2 cm pieces. Remove leek roots and green part and slice. Cut mushroom feet. Cut cabbage leaves into 10cm triangles.

Step 2/4

• 1 l vegetable broth

• pot

In a large pot, bring vegetable broth to boiling point. Posh vegetables separately until they are tender. Reserve in plates.

Step 3/4

• 10 cl olive oil
• ½ clove garlic
• 25 g pinions

• mixer

Mix garlic, vegetable tops, pinions and olive oil together in a mixer. Season with salt and pepper.

Step 4/4

• 30 g butter
• 1 cl Xerces vinegar
• 1 cl balsamic vinegar
• salt
• pepper

Pour the broth into a heating pan and reduce 2/3. Add butter to the pan then cook and stir vegetables in the broth and set in a bowl. In a separate bowl, mix vinegars and oil together into a sauce. Drizzle vegetables with the sauce. Season with salt and pepper and serve while it’s hot.

Enjoy your meal!