Fricassee of Vegetables

Name: Fricassee of Vegetables (La fricassée du jar din de mon père)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For four people
Cuisine: French
Ingredients: 70 g (2½ oz) fresh butter; 150 g (5½ oz) strips of salt belly of pork the size of your little finger and without the skin; 4 small tender-leaved lettuces; 12 fresh new onions of the kind called cebettes or grelots; 2 bunches of tiny carrots with their leaves (about 30 in all); 2 bunches of tiny carrots with their leaves (about 30 in all); 2 bunches of tiny turnips the same size as the carrots. They should snap like a twig when broken; 2 bunches of tiny turnips the same size as the carrots. They should snap like a twig when broken; 150 g (5½ oz) strips of salt belly of pork the size of your little finger and without the skin; Some tiny new potatoes, freshly dug; 1.5 kg (3 lb 5 oz) peas in their pods. If you can, choose pods which still have their tiny white flowers attached; 1.5 kg (3 lb 5 oz) peas in their pods. If you can, choose pods which still have their tiny white flowers attached

La fricassée du jar din de mon père

Preparation info

For
four
people

Difficulty
Easy
Ready in
50 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

150 g (5½ oz) strips of salt belly of pork the size of your little finger and without the skin
70

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preparing the vegetables

1 Remove the outer skin of the onions, remove the roots and cut off the stalks at the point where the leaves start to turn green. Wipe them carefully with a cloth but do not wash them.

Wash the lettuces carefully in cold water, keeping them whole. Drain on a cloth.

Scrape the tiny carrots with a small knife, remove t