The winter cocotte, healthy and comfortable

After Christmas, you want to lighten the body of copious meals, and a rich cocotte recipe shelters the body from the cold winter. Laura -author of the gastronomic blog Because - knows this very well, and has the perfect recipe to achieve that purpose. Healthy and easy to prepare, this winter recipe will warm your stomach while delighting your heart!

All seasons of the year have their charm, and winter is certainly not without it. The impressive colors that nature gives us this season in the form of vegetables deserve to be enjoyed in the most authentic way possible. My cocotte is at full capacity, permeating my kitchen with the aromas and colors of winter in a healthy, simple and natural way. At home I prepare this winter cocotte at least once a week and thus we enjoy a warm, delicious and uncomplicated dish.

Ingredients:

1⁄2 cauliflower

4 carrots

250 g pumpkin

1 parsnip

1 onion

2 young garlic

1 glass of white wine

Extra virgin olive oil

1 tablespoon butter

Salt

1 teaspoon of mustard seeds

Water

Elaboration:

We clean, peel and chop the vegetables and reserve them.

Cover the bottom of the cocotte with a thin layer of olive oil and heat over medium low heat.

Add the onion cut into wedges or julienne and the tablespoon of butter, let it sauté until the onion is golden. At that moment, we add the crushed mustard grains in the mortar and the wine, and let it cook until the liquid is absorbed.

Add the vegetables and a tablespoon of salt and sauté a bit, so that the vegetables with the salt release some liquid.

Cover with water and let simmer. The water will evaporate, while the vegetables remain tender. If necessary, add a little more water until the vegetables reach the desired point. We put to the point of salt.

Note: It is interesting when chopping the vegetables that we take into account the hardness of each one. For example, carrots and parsnips take longer to cook than cauliflower, so to even out the cooking time as much as possible, we'll make smaller pieces of parsnip and carrot than cauliflower.