A mixture of forgotten winter vegetables - parsnip, Jerusalem artichokes, swede and bulbous chervil - slowly cooked on the hob.
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.
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.
«Add some chopped chestnuts to this dish for a festive touch.»