Lunchtime
Gilles Archambault
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La Belle Cuisine -
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Oven-Roasted
Vegetable Casserole
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Going Down to the Village
Gilles Archambault
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La Belle Cuisine
Oven-Roasted Vegetable Casserole
Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook
By Daniel Boulud and Dorie Greenspan, 1999, Scribner
“For
anyone who appreciates fine ingredients, takes pleasure in cooking,
and
enjoys the way cooking and eating engage our senses, this very simple
dish will
have extraordinary appeal. I find it a pleasure to tend the
vege-
tables
as they roast,
turning them over gently in the warm olive oil
and
watching
them soften, give up their sweet juices, and turn golden. It
is
a delight to toss
the fresh basil leaves into the casserole and breathe
in
their heady aroma. And
it is a treat to savor these vegetables, caramel
brown, naturally sweet, and oven-tender. This is a family-and-friends
dish, made more inviting when you set out
a bottle of olive oil, a bowl
of salt, and a few wedges of lemon and encourage
everyone around the
table to
finish the dish to their own taste.”
Makes 4
servings
1/3 cup
extra-virgin olive oil, plus more
for serving
8 small
turnips, peeled and trimmed
8 small to
medium fingerling
potatoes, washed
8 small
carrots, peeled and trimmed
8 cipollini
onions, peeled and trimmed
8 medium white
mushrooms,
stemmed and cleaned
8 medium pink
radishes, washed,
dried and trimmed
2 to 3 stalks
celery, peeled and cut
into eight 3-inch pieces
2 large cloves
garlic, peeled
Bouquet garni
(1 bay leaf, 1 sprig thyme, and
the reserved
basil stems –
from below – tied
together with kitchen twine)
1 teaspoon
crushed coriander seeds,
tied in cheesecloth
Salt and
freshly ground white pepper
1/2 cup
Niçoise olives
1/2 bunch
basil, washed, dried, and stems and leaves
separated
(stems used for the
bouquet garni)
1 lemon, cut
into 4 wedges
Fleur de sel
or lightly crushed coarse sea salt
Grated
Pecorino Romano or
Parmesan cheese (optional)
1. Preheat
the oven to 350 degrees F.
2. Warm 3
tablespoons of the olive oil in a shallow casserole or oven-
proof sauté pan
over medium heat. Add the turnips, potatoes,
and
carrots and cook, turning
frequently, for 8 to 10 minutes, or
until
the
vegetables take on a little
color. Add the remaining oil,
the
onions,
mushrooms, radishes, celery,
garlic, bouquet garni,
and
coriander
sachet. Season well with salt and
pepper and cook,
stirring, for another
8 to 10 minutes, until the newly
added vege-
tables are also lightly and
evenly browned.
3. Transfer
the pan to the oven and roast for about 30 minutes, stirring
two or three
times during this period, until the vegetables test tender
when pierced with
a knife. Remove the pan from the oven, discard
the
garlic, bouquet
garni,
and coriander sachet, and stir in the olives
and
half the basil leaves.
To
serve: Scatter the remaining basil leaves over the vegetables - don’t
stir them
in - and bring the casserole to the table. Serve the
oven-roasted
vegetables and
their cooking juices directly from the pan.
Offer the lemon,
fleur de sel or coarse
salt, pepper and olive oil at the
table and, if desired,
top each serving with some grated cheese.
To drink:
A light, crisp unoaked Chardonnay
Featured Archive Recipes:
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Daniel Boulud's Chicken Grand-mère Francine
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Gratin of Leeks with Beaufort Cheese
Roasted Vegetable Torte (Barefoot Contessa)
Summer Vegetables, Baked, with Two Cheeses
Summer Vegetables with Three Sauces
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