Pot of Fall Vegetables with Pear
Ingredients
Instructions
- 450 g fresh salsify
- 500 g squash
- 150 g cooked chickpeas (canned)
- ¼ kale
- 2 pears
- 2 tbsp. flour
- 2 lemons
- 3 tbsp. olive oil
- 50 cl of vegetable broth
- 3 sprigs of chervil
- salt, ground pepper
- Squeeze the lemons.
- Peel the salsify with a vegetable peeler and cut them into sticks.
- Rinse them in a bowl of water with a tablespoon of lemon juice to prevent them from turning black.
- Dilute in a bowl; flour with two tablespoons of lemon juice poured in a stream to obtain a lump-free dough.
- Bring a large quantity of salted water to a boil, add the dough to the flour, gradually mixing it with a little boiling water and gradually pouring it into the pot.
- Add the salsify and cook for 20 minutes. Then drain them and pat them dry.
- Wash the pears, cut them in half, remove the core with the seeds. Lemon them. Book.
- Peel the squash and cut it into pieces.
- Wash, dry and chop the cabbage. Drain the chickpeas.
- Heat the oil in a casserole dish, brown the vegetables for 10 minutes, salt and pepper. Sprinkle them with the vegetable broth and simmer for 20 minutes.
- Meanwhile, poach the pears in a pot of salted boiling water for 10 minutes. Drain them.
- For a nice effect, heat a cast iron griddle and sear the pears face side down to get the nice grid.
- Wash, strip and chop the chervil. Sprinkle the pot with chervil and add the pears.
- Serve immediately.
Pot of Fall Vegetables with Pear
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Pot of Fall Vegetables with Pear Recipe – Pot of Fall Vegetables with Pear Recipes
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