Fricassee of Vegetables

La fricassée du jar din de mon père

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 150 g ( oz) strips of salt belly of pork the size of your little finger and without the skin
  • 70 g ( oz) fresh butter
  • 12 fresh new onions of the kind called cebettes or grelots
  • 4 small tender-leaved lettuces
  • 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
  • 1.5 kg (3 lb 5 oz) peas in their pods. If you can, choose pods which still have their tiny white flowers attached
  • Some tiny new potatoes, freshly dug

Special Equipment

  • 1 enamelled cast-iron casserole holding 3 litres (5¼ pints), with a lid


Preparing the vegetables

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 the leaves and any little roots and wipe them. Neither wash nor cut them.

The tiny turnips must be handled with great care because they are brittle.

Remove the leaves and rootlets and then peel very finely with a potato-peeler. Wipe the peeled turnips, but neither wash nor slice them. Shell the peas. Do not wash them and discard any overlarge peas. Rub off the skin of the new potatoes with your fingers under the cold tap then dry them with a cloth. Don’t let them soak in the water.

Cooking the vegetables

Heat the strips of pork belly and 10 g ( oz) of the butter in the casserole, turning them with a wooden spatula so that they are cooked (but not browned) evenly. 2–3 minutes should be enough. Throw in the carrots, turnips, potatoes, onions and peas and add 4 tablespoons of water and a teaspoon of salt. Lay the lettuces on top. Cover the casserole and cook over a moderate heat for 20–30 minutes. The dish is ready when the potatoes are done, and you can judge this by testing them with a small sharp knife. Finally, add the remaining 60 g (2 oz) butter, season with salt if necessary and serve immediately.

Recommended wines

  • red, white or rosé wines, young and fresh