Can with old vegetables

Can with old vegetables

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Make way for tradition ... old vegetables. A gourmet and light recipe at a time.


  • For 4 people :
  • 1 can of 1 kg
  • 1 pumpkin
  • 3 turnips
  • 3 parsnips
  • 3 carrots
  • 1 onion
  • 200 g of raw foie gras
  • flower of salt
  • mill pepper
  • Butter


Salt and pepper the foie gras. Wrap it in cling film and keep it for 1 hour 30 minutes in a cool place. Wash and peel the vegetables. In a casserole, put the can, the peeled onion, a carrot into slices, 1 turnip and 2 liters of water. Season with salt and pepper, then bring to a simmer and simmer over low heat. Cut the pumpkin into pieces. Melt a big knob of butter in a sauté pan, then put back all the remaining vegetables. Cover and cook for 20 minutes over low heat. When the can is cooked (60 to 90 min depending on the weight of the poultry), remove it from the broth. Filter the broth and add the foie gras cut into small cubes. Serve the can with the vegetables and sprinkle with the broth with foie gras.