Courgettes, Asparagus and New Potatoes Cooked in Cider

Name: Courgettes, Asparagus and New Potatoes Cooked in Cider
Ingredients: Parmesan; fresh chervil or tarragon; freshly ground black pepper; 50 g (2 oz) Parma ham pieces – optional; fresh chervil or tarragon; 8 basil leaves, torn into shreds; 8 basil leaves, torn into shreds; sea salt; 1 can flageolets; 150 mls (¼ pint) each dry cider and vegetable stock or water; 150 mls (¼ pint) each dry cider and vegetable stock or water; 6 ripe tomatoes, seeded and chopped; 150 mls (¼ pint) each dry cider and vegetable stock or water; about 500 g (1 lb) each new potatoes, green asparagus and small courgettes; about 500 g (1 lb) each new potatoes, green asparagus and small courgettes; 50 g (2 oz) unsalted butter; 3 shallots, peeled and finely chopped; about 500 g (1 lb) each new potatoes, green asparagus and small courgettes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

about 500 g (1 lb) each new potatoes, green asparagus and small courgettes
50

Side dish
Vegetarian
Gluten-free

Method

Scrub but do not peel the potatoes. Snap off the woody base of the asparagus, and slice off the stalk and base of the courgettes.

In a casserole melt the butter, and add the shallots and the potatoes, stirring to coat them, and fry gently until the shallots begin to turn golden brown.

Add the cider and stock. Bring to the boil, and cook until the potatoes are yielding but not so