A pot of young spring vegetables gently cooked in butter and stock so each keeps its own flavour.
About this French recipe
In French cooking, a cocotte is a heavy lidded pot. Cooking vegetables in stages, each for just the right time, keeps their colour and sweetness.
Ingredients you will need
The main ingredients are baby carrots, baby turnips, new potatoes, peas, green asparagus, spring onions. Exact quantities are in the recipe card below.
How long it takes
Allow 50 min in total: 25 min of preparation, 25 min of cooking. The recipe serves 4.
Inspired by Alain Ducasse
Alain Ducasse is known for dishes that let seasonal Mediterranean vegetables speak for themselves. This is our simple home cocotte in that spirit. Read our profile of Alain Ducasse.
This is our own home-kitchen version of a classic dish. It is not Alain Ducasse’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Spring Vegetable Cocotte
Ingredients
Method
- Melt half the butter with the oil in a heavy pot. Add the potatoes and stock, cover and simmer for 10 minutes.
- Add the carrots and turnips and cook covered for 6 minutes.
- Add the asparagus and spring onions and cook for 3 minutes.
- Add the peas and cook for 2 minutes.
- Stir in the remaining butter until the liquid is glossy.
- Season with flaky salt and scatter with herbs.
