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Fricassee of forgotten vegetables

GOOSE FAT “La Raffinée”
Eating well, enjoying yourself and spending time together over flavourful produce, passing on recipes and tips, taking time for others: these are all strongly held values in cooking that we keep on a daily basis. Forgotten or shunned for decades, “old-fashioned” vegetables are gaining in popularity once more! These forgotten vegetables are brought up to date in this hearty gourmet recipe
Preparation : 50 minutes
Baking : 30 minutes x 2
serves 6
300 g parsnips
1 bunch of salsify
2 carrots
250 g small onions (or frozen baby onions)
75 g goose fat
4 garlic cloves
1 sprig thyme
2 bay leaves
1 bunch of chervil
1 tsp of granulated sugar
pinch of salt
pinch of pepper


Peel the onions.
Wash and chop the chervil.
Heat 30 g of goose fat in a casserole dish over a low heat, add in the onions, salt, pepper and sugar with a small glass of water.
Leave to cook gently until the onions begin to brown (approximately 30 minutes).
During this time: peel and cut the vegetables evenly.
Add the remaining goose fat to another casserole dish over a low heat.
Add the garlic (unpeeled), thyme, bay leaf and vegetables, and cook over a low heat for 30 minutes, stirring occasionally.
The vegetables will brown gently.
Combine the two preparations.
Season to taste and enjoy!

Tip: For a different version of this recipe, you could use: Chinese artichokes, Jerusalem artichokes, swede and golden beet, chervil or parsley root, etc.

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