Cocotte Of Vegetables Recipes

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"COCOTTE" OF VEGETABLES



Categories     Soup/Stew     Tomato     Vegetable     Bacon     Green Bean     Pea     Carrot     Radish     Turnip     Winter     Sugar Snap Pea     Lettuce     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

7 bacon slices
2 cups canned low-salt chicken broth
2 cups chopped seeded tomatoes
12 baby turnips, trimmed
12 medium radishes, trimmed
20 baby carrots, trimmed
1/4 pound sugar snap peas, stringed
1/4 pound thin green beans, trimmed
4 romaine lettuce leaves, thinly sliced
1/2 cup frozen petite peas, thawed

Steps:

  • Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes. Using tongs, remove bacon ( reserve for another use). Add broth and tomatoes to dripping. Increase heat and bring to boil. Add turnips and radishes; cook 2 minutes. Add carrots; cook 3 minutes. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer. Using slotted spoon, transfer vegetables to bowl.
  • Boil cooking liquid until thickened, about 8 minutes. Add lettuce, peas and cooked vegetables. Stir until lettuce wilts. Season with salt and pepper. Serve hot.

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