Forgotten winter vegetables Recipe

A mixture of forgotten winter vegetables - parsnip, Jerusalem artichokes, swede and bulbous chervil - slowly cooked on the hob.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Parsnip(s) : 2 whole
  • Swede(s) : 150 g
  • Jerusalem artichoke(s) : 200 g
  • Chervil root : 100 g
  • Unsalted butter : 20 g
  • Water : 200 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn


  • ETAPE 1

    Wash and peel all of the vegetables.
    Chop the Jerusalem artichokes, bulbous chervil and the parsnip in to quarters then round off the angles so that the vegetables have a smooth, oblong-like shape.
    Chop the swede in to 1cm cubes.

  • ETAPE 2

    In a large saucepan or cooking pot, sweat the swede with the butter and a pinch of salt over a high heat for 3 minutes. Add a glass of water, cover and cook for 4 minutes. Add the parsnip, season with salt and add another glass of water. Cover and cook for a further 4 minutes. Add the artichokes, season with salt, add a glass of water, cover and cook for another 4 minutes. Last of all, add the bulbous chervil, season with salt, cover and cook for 4 to 5 minutes. Check the seasoning, adding freshly ground pepper and salt if necessary.

Chef's tip

«Add some chopped chestnuts to this dish for a festive touch.»

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