🥕 Seasonal vegetable cocotte

4 servings · prep 20 min · cook 30 min

Ingredients

• 3 carrots
• 2 zucchini
• 100 g peas
• 1 onion
• 1 cauliflower
• Butter, stock
• Fresh herbs

Method

1. Cut all the vegetables into even pieces.
2. Gently fry them in butter.
3. Add a little stock and cover.
4. Steam-cook until tender; fresh herbs.

Adapted from Joël Robuchon

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