Name: Casserole of Autumn Vegetables with Pears & Ceps
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 1 tbsp chopped flat-leaf parsley leaves; 125 ml/4 fl oz/½ cup Chicken or Vegetable Stock; sea salt and freshly ground black pepper; 4 small new potatoes, such as Charlotte or Ratte, scrubbed and each cut into 3 pieces; 12 garlic cloves, unpeeled; 200 g/7 oz butternut squash, cut into 2cm/¾in chunks; 2 thyme sprigs; 200 g/7 oz celeriac (celery root), peeled and cut into 2cm/¾in chunks; 40 g/1½ oz dried ceps or porcini, soaked in 150 ml/5 fl oz/scant ⅔ cup warm water; 2 large shallots, cut into thick rings; 200 g/7 oz swede (rutabaga), peeled and cut into 2cm/¾in chunks; 2 firm pears, peeled, cored and cut into 8 wedges; 1 tbsp sunflower oil; 200 g/7 oz carrots, peeled and cut into 2cm/¾in chunks; 80 g/2¾ oz unsalted butter

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

At home, I often make casseroles and it is very much the way my mother likes to cook. It is not by accident that I have chosen pears and ceps; not only do I love them but they bring so much to the casserole with their superb flavour and texture.

Ingredients

80 g/2¾ oz unsalted butter
1 tbsp sunflower oil

Main course
Gluten-free
Autumn
Vegetarian

Method

Heat a large, flameproof casserole dish over a medium-high heat. Add 20 g/¾ oz of the butter and the sunflower oil and when the butter is foaming, add the carrots. Immediately tu

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Casserole of Autumn Vegetables with Pears & Ceps

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