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Le Chaudron recipe
Petits légumes braisés au beurre et semoule
Butter-braised baby vegetables with couscous
⏱ 30 minServes 4Easy170 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2carrots, finely diced
1zucchini, finely diced
100 g (3½ oz)peas
120 g (4 oz)fine semolina
15 gbutter
- 2 carrots, finely diced
- 1 zucchini, finely diced
- 100 g (3½ oz) peas
- 120 g (4 oz) fine semolina
- 15 g butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dice the carrots and zucchini very small.
- Melt the butter and braise the vegetables and peas with a little water.
- Cover and cook 15 minutes over low heat until very soft.
- Cover the couscous with hot water and let stand a few minutes.
- Fluff the couscous with a fork and mix with the vegetables.
- Let cool to lukewarm before serving.
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