A Cocotte Of Root Vegetables

Serves 4 people. Cooking time in total 50 min.

Ingredients

• 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

Method

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.

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