The winter cocotte, healthy and comfortable

After Christmas, it's time to lighten the body with heavy meals, and a delicious recipe in a cocotte warms the body from the cold winter. Laura - author of the gastronomic blog Because - knows this very well, and has the perfect recipe to achieve this goal. Healthy and easy to prepare, this winter recipe will warm your stomach while delighting your heart!

Every season has its charm, and winter is certainly no exception. The stunning colours that nature gives us in this season in the form of vegetables deserve to be enjoyed in the most authentic way possible. My cocotte is in full swing, filling my kitchen with the aromas and colours 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 gr pumpkin

1 parsnip

1 onion

2 young garlic shoots

1 glass of white wine

Extra virgin olive oil

1 tablespoon butter

Salt

1 teaspoon mustard seeds

Water

Elaboration:

We clean, peel and chop the vegetables and set them aside.

We cover the bottom of the cocotte with a thin layer of olive oil and put it to heat over medium-low heat.

Add the onion cut into wedges or julienne strips and the tablespoon of butter, and let it sauté until the onion turns golden. At this point, add the mustard seeds crushed in the mortar and the wine, and let it sauté until the liquid is absorbed.

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

Cover with water and let simmer. The water will evaporate while the vegetables become tender. If necessary, add a little more water until the vegetables reach the desired point. Add salt to taste.

Note: When chopping vegetables, it is important to take into account the hardness of each one. For example, carrots and parsnips take longer to cook than cauliflower, so to make cooking times as similar as possible, we will cut parsnips and carrots into smaller pieces than cauliflower.