Prep time less than 30 mins
Cook time less than 30 mins
From Raymond Blanc: How to Cook Well
Use any vegetables you like for this dish. Here Raymond Blanc uses fennel, red onion, violet artichokes, chicory and plenty of garlic cooked slowly to extract the sugars, giving a wonderful flavour and a soft melting texture. Each serving provides 846kcal, 30g protein, 55g carbohydrate (of which 25g sugars), 52g fat (of which 11g saturates), 16g fibre and 2.2g salt.
For the braised summer vegetables, preheat the oven to 120C/250F/Gas 1.
Heat the rapeseed oil on a medium heat in a large oven-proof saucepan and fry the garlic for 5-7 minutes, or until golden-brown. Add the remaining vegetables, sea salt and freshly ground black pepper and continue to cook for five minutes.
Add the herbs, vinegar and 80g/3oz water. Stir to combine and place in the oven for 75-85 minutes.
To serve, arrange the roasted vegetables on a large platter and garnish with the seeds, parmesan shavings, ham slices and croûtons.
For the braised summer vegetables
- 90g/3¼oz extra virgin rapeseed oil
- 20 garlic cloves (about 200g/7oz), peeled
- 1 red onion, quartered, keeping the stalk end intact
- 1 fennel, quartered
- 4 violet artichoke hearts
- 2 baby chicory, halved
- sea salt and freshly ground black pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 4 sage leaves
- 80g/3oz balsamic vinegar, preferably aged 8 years
For the garnish
- 2 tbsp pumpkin seeds, toasted
- 30g/1oz parmesan shavings
- 50g/1¾oz air-dried ham (such as Bayonne or Parma ham), torn
- 6 rye bread croûtons
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