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Recipe : ** Saffron-Flavored Vegetable Pot

Saffron-Flavored Vegetable Pot
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
vegetable

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 garlic clove
  • bunch of arugula
  • 1 dose saffron
  • 3 tablespoons cream
  • 200 g fresh spring carrots
  • 300 g celeriac (celery root)
  • 200 g parsnips
  • 250 g rutabaga
  • 30 g butter
  • 300 ml chicken stock

  • Recipe preparation steps

  • 1
    Melt the butter in a heavy bottomed pot. When melted and frothy, add the saffron and cook for a mn. Peel the vegetables. Cut the carrots (or leave whole with a tiny piece of green if small, they look nicer) and parsnips in long sticks, the celery and rutabaga in small cube-like pieces.
  • 2
    Add the vegetables and cook for a few mns. Add the broth and bring to a simmer. Cook until the vegetables are softer but still firm. Add the cream and prolong the cooking time for 5 mns. Then away from heat, add the coarsely chopped arugula.
  • Ready !



 

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