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.
A Sublim’e potato dish
Crunchy and addictive
A family treat
Joy in colour
Journey without needing a passport
Picnic or appetiser?
a sweet treat for summer