Ragoût de Légumes Nouveaux au Foie Gras

Spring vegetables with foie gras

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 8 small new carrots with their tops
  • 8 baby courgettes
  • 8 small new turnips with their tops

Method

First prepare the vegetables: peel the carrots, leaving on part of the tops; top and tail the courgettes; peel the turnips, leaving on some of the tops; cut off the onion roots and peel off the outer layer of skin; top and tail the french beans and mange-tout; peel the asparagus stalks; cut off the artichoke stems and bottoms; peel the beetroot, leaving on some of the tops.

Heat the lig