Makes: 10 portions. Cooking temperature: 175°C.
— prepared vegetables
— 50 grams butter
— 100 grams sliced carrots
— 100 grams sliced onions
— 50 grams sliced celery
— 1 sprig thyme
— 1 bay leaf
— 1 clove crushed garlic
— 75 grams bacon pieces
— 1½ liters white stock
— 10 grooved slices of carrot
— 20 grams salt
(1) Blanch the vegetables by placing them into the boiling salt water, boiling them for 10 minutes then refreshing them under cold water.
(2) Drain the vegetables.
(3) Butter and season the saucepan and place in the bed of roots.
(4) Place in the vegetables and three-quarters cover with the white stock. Add the grooved sliced carrot.
(5) Cover the vegetables with buttered greaseproof paper, cover with a lid and bring to the boil.
(6) Braise the vegetables for the appropriate time until cooked (see Note (2) below).
(7) Remove the vegetables and set aside the grooved carrot for garnish.
(8) Strain the cooking liquid into a saucepan, skim, remove any grease and season to taste.
(9) Arrange the vegetables in a vegetable dish with a little of the cooking liquid. Garnish each portion with the slices of grooved carrot.
(1) When braising lettuce omit the grooved carrot.
(2) When cooked the vegetables should have a glossy appearance. The point of a small knife should also penetrate the root ends of the vegetables with ease, or if gently squeezed between the fingers the vegetables should not resist pressure.