Fricassee of forgotten vegetables

GOOSE FAT “La Raffinée”

Eating well, enjoying yourself and spending time together over flavourful produce, passing on recipes and tips, taking time for others: these are all strongly held values in cooking that we keep on a daily basis. Forgotten or shunned for decades, “old-fashioned” vegetables are gaining in popularity once more! These forgotten vegetables are brought up to date in this hearty gourmet recipe

SEE MORE GOOSE FAT “La Raffinée”

Preparation : 50 minutes

Baking : 30 minutes x 2

serves 6

300 g parsnips

1 bunch of salsify

2 carrots

250 g small onions (or frozen baby onions)

75 g goose fat

4 garlic cloves

1 sprig thyme

2 bay leaves

1 bunch of chervil

1 tsp of granulated sugar

pinch of salt

pinch of pepper

Préparation

Peel the onions.
Wash and chop the chervil.
Heat 30 g of goose fat in a casserole dish over a low heat, add in the onions, salt, pepper and sugar with a small glass of water.
Leave to cook gently until the onions begin to brown (approximately 30 minutes).
During this time: peel and cut the vegetables evenly.
Add the remaining goose fat to another casserole dish over a low heat.
Add the garlic (unpeeled), thyme, bay leaf and vegetables, and cook over a low heat for 30 minutes, stirring occasionally.
The vegetables will brown gently.
Combine the two preparations.
Season to taste and enjoy!

Tip: For a different version of this recipe, you could use: Chinese artichokes, Jerusalem artichokes, swede and golden beet, chervil or parsley root, etc.

Soup, or puree?