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Spring Vegetable Cocotte

A pot of young spring vegetables gently cooked in butter and stock so each keeps its own flavour.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 baby carrots peeled
  • 8 baby turnips halved
  • 8 new potatoes halved
  • 150 g peas
  • 150 g green asparagus cut into pieces
  • 4 spring onions halved
  • 40 g butter
  • 200 ml vegetable stock
  • 1 tbsp olive oil
  • 1 small handful chervil or parsley
  • Flaky sea salt

Method
 

  1. Melt half the butter with the oil in a heavy pot. Add the potatoes and stock, cover and simmer for 10 minutes.
  2. Add the carrots and turnips and cook covered for 6 minutes.
  3. Add the asparagus and spring onions and cook for 3 minutes.
  4. Add the peas and cook for 2 minutes.
  5. Stir in the remaining butter until the liquid is glossy.
  6. Season with flaky salt and scatter with herbs.

Notes

Add each vegetable according to how long it needs, from the firmest to the most tender.