Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables
In the mood for comfort food? Romain Casas and Tiphaine Mollard give you their version of vegetarian Pot-au- feu, with beaufort gnocchi and seasonal vegetables at Restaurant Deux - Bistrot de chefs.
Serves 4
Preparation time: 1 h 20
Cooking time: 2 h 20
Vegetables and broth
- 1 broccoli
- 2 leeks
- 2 shallots
- Butter
- Madagascar white pepper
Gnocchi
- 400 g Agata potatoes
- 100 g Beaufort cheese
- 1 egg
- 200 g flour
- 100 g cornflour
- Butter
- Coarse salt
Radish pickles
- 1 bunch radishes
- 100 g (10 cl) white vinegar
- 100 g sugar
- 5 g salt
1 - To make the gnocchi: bake the potatoes with their skins on in an oven preheated to 180°C (gas mark 6), on a bed of coarse salt, until they are just melting. Allow 30-45 min, depending on the size of the potatoes. Peel and mash the potatoes. Add the egg, a pinch of salt, flour and cornflour a little at a time. Mix well to obtain a dough that is neither sticky nor elastic.
- Shape the dough into 1.5 cm balls and cut into 2 cm-long gnocchi. Cook the gnocchi in a large volume of boiling salted water, remove them when they rise to the surface and plunge them into a bowl of iced water.
2 - Prepare the vegetables (save the trimmings for the stock): halve the shallots lengthwise. Brown them in a very hot frying pan, almost to the point of burning. Roast in a preheated oven at 180°C (th. 6) with butter for 10 min.
- Halve and slice the leeks. Sauté in a saucepan with a drizzle of olive oil and salt. Add 15 cl water if necessary to prevent them from turning too brown.
- Put the radishes in a very hot frying pan with a drizzle of olive oil. Add a pinch of salt and sauté for a few minutes, then add as much water as necessary. Leave to cook for 10 minutes.
- Cut the broccoli heads and cook in boiling salted water for 5 min. They should remain crunchy.
3 - Prepare the radish pickles: boil 10 cl water, white vinegar, sugar and salt. Using a mandolin, cut the radishes into 1 mm slices (keep a few raw for garnishing). Place in a jar. Pour the hot liquid over them and close the jar immediately. Open when cool.
4 - Prepare the vegetable stock: place all your vegetable trimmings in a saucepan and add cold water to the top. Add a few white Madagascar peppercorns and salt. Leave to simmer for 30 min. Strain and set aside.
5 - Presentation:
- Brown the gnocchi on both sides in a frying pan with butter.
- Heat vegetables separately.
- Place the broccoli, radishes and leeks at the bottom of the plate. Add the pan-fried gnocchi. Add a few raw radishes, radish pickles, shavings of Beaufort and the shallot confit. Add a little fleur de sel and Madagascar white pepper.
- Pour the hot broth in front of your guests.
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