A Cocotte Of Root Vegetables

Serves 4 people. Cooking time in total 50 min.


  • 300 g celeriac
  • 250 g swede
  • 150 g small carrots
  • 250 g turnips
  • 1 bunch of rocket
  • 1 pinch of saffron
  • 1 clove of garlic- chopped
  • 50 g butter
  • 300 ml chicken stock
  • 300 ml cream


  1. Wash and peel the vegetables and chop them into 2 cm cubes — if the carrots are really small I would leave them whole.
  2. Wash the rocket, roughly chop and leave to one side.
  3. Prepare the chicken stock.
  4. In a pan melt the butter, when it becomes a mousse add the saffron, wait for a minute then add the vegetables, stir and then add the stock. Cook over a low heat until the vegetables are tender but still slightly hard.
  5. Add the cream, cover the pan and cook for a further 5 min.
  6. Check the seasoning and sprinkle the rocket over the top.