Autumn Fruit and Vegetable Cookpot

Name: Autumn Fruit and Vegetable Cookpot
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: Makes 1 large cook pot
Cuisine: France
Ingredients: 1 ¾ oz (50 g) red apple; 6 ½ tbsp (100 ml) poultry fond blanc; 1 white onion; 1 large carrot (4 ¼ oz/ 120 g) , with top; 3 oz (80 g) yellow chioggia beets; 1 oz (30 g) Martin Sec pear; 1 ¾ oz (50 g) cooked chestnuts; 1 ¾ oz (50 g) fennel bulb; 3 ½ tbsp (50 ml) extra virgin olive oil; 3⅓ tbsp (50 ml) extra virgin olive oil; 3 oz (80 g) red chioggia beets; 4 tsp (20 g) butter; 3 oz (80 g) black radish; 5 ¼ oz (150 g) porcini mushrooms; Fleur de sel (sea salt crystals); 1 ¼ tsp yellow curry powder; Freshly ground black pepper; ¾ tsp (3 g) fennel seeds; 3 oz (80 g) celeriac; 3 oz (80 g) pumpkin; 1 tsp (4 g) gray sea salt; Pepper

Preparation info

Makes
1
large cook pot

Difficulty
Medium
Ready in
1 hr 20

Appears in

My Best: Alain Ducasse

By Alain Ducasse

Published 2014

About

Cooking is a permanent quest for discovery. This is something I try to adhere to, which began for me in childhood and continues to the present day via my profession. For years, I wanted to create a signature dish, a symbolic, almost philosophical expression of my cooking, which tells the tale of my origins. This could only ever be a vegetable dish, containing my favorite vegetables, the ones so present in my cooking for more than twenty years. They provide the thread connecting my own life