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Epicurious
Bon Appétit

"Cocotte" of Vegetables

3.8

(1)

Named for the pan in which it is traditionally made, this stew is cooked over high heat in chicken broth and bacon drippings, which are then reduced to a thick sauce

Recipe information

  • Yield

    Serves 6

Ingredients

7 bacon slices
2 cups canned low-salt chicken broth
2 cups chopped seeded tomatoes
12 baby turnips, trimmed
12 medium radishes, trimmed
20 baby carrots, trimmed
1/4 pound sugar snap peas, stringed
1/4 pound thin green beans, trimmed
4 romaine lettuce leaves, thinly sliced
1/2 cup frozen petite peas, thawed

Preparation

  1. Step 1

    Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes. Using tongs, remove bacon ( reserve for another use). Add broth and tomatoes to dripping. Increase heat and bring to boil. Add turnips and radishes; cook 2 minutes. Add carrots; cook 3 minutes. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer. Using slotted spoon, transfer vegetables to bowl.

    Step 2

    Boil cooking liquid until thickened, about 8 minutes. Add lettuce, peas and cooked vegetables. Stir until lettuce wilts. Season with salt and pepper. Serve hot.

TagsStewSoup/StewFrenchEuropeanBaconCured MeatMeatTomatoVegetableTurnipRoot VegetableMainDinnerDairy FreeNut FreeGluten FreeEasy30 Minutes or LessBon Appétit
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