Vegetables casserole

Author: Mathieu Lemay - La réserve BBQ
Casserole de légumes
Preparation 20
Baking 60
Portions 4
Freezing No


  • 12 colored potato bells, sliced in 2
  • ½ package of 250 gr (1 ½ cup) of Les Cultures de chez nous sliced leeks
  • 1 finely sliced beetroot
  • 125 ml (½ cup) of peas
  • 250 ml (1 cup) of Brussels sprouts, sliced in 2
  • 250 ml (1 cup) of mixed colored carrot, sliced into rings
  • 1 bunch of asparagus (about 10)
  • Avocado oil in sufficient quantity
  • 3 hazelnut butter
  • 60 ml (4 tablespoons) of fine herb of the reserve (oregano, red onion, garlic, parsley, basil, parsley and dill)
  • Himalayan salt
  • Pepper up to taste
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  • Preheat oven at 425 °F (220 °C). Pour 1 tablespoon of oil at the bottom of a cast iron skillet.
  • Lay in the pan in layers the potatoes, beetroots, peas, Brussels sprouts, carrots, asparagus. Salt with Himalayan salt and pepper, then spray with the mix of herbs and pour avocado oil in sufficient quantity over the vegetables and add hazelnuts butter.
  • Oven bake for about 45-60 minutes, while carefully watching the cooking and spraying oftenly vegetables with the juice from the bottom of the plate. Il the vegetables bruns too fast, cover with aluminium paper and continue baking. Vegetables needs to be tendre at the end of cooking.

Chef's notes

Pour le sel vous pouvez prendre la fleur de sel.

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