Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables

Tiphaine Mollard et Romain Casas | 4/26/23

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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