Julienne of spring vegetables for a spring family! (Languedoc Sun N°26)

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Recipe kindly offered by, "fresh produce delivered to your door."


2 white onions
2 sausages with the skin removed
A handful of pois gourmands
5 carrots
5 small artichokes “petits violets de Provence”
250g peas
The green tips of some asparagus


Soften the sliced onions in 2 soup spoons of olive oil. Add the sausage meat (which has been softened in a little water).
Add the peeled carrots cut in rounds, the pois gourmands, the artichokes (remove their leaves, cut off the tips and slice into 4 parts, the peas, salt and pepper. Cook slowly for about an hour adding a little water from time to time. 20 min. before the end of the cooking time, add the asparagus tips. In order to keep the vegetables crisp, don’t overcook.
Accompany the vegetables with rocket or mesclun (mixed salad leaves) and season with a little xérès vinegar, olive oil and salt and pepper.

Languedoc & Provence Sun N°53 (Autumn 2014)

Well, I think that’s it. The sun cream has finally given its last breath, my loyal flip-flops have ended up in the recycling bin and the children are off to school. I guess we are back to normal life and believe it or not, it is time to think about… Christmas! Oh noooo I’ll hear you scream, but as we are now quarterly, this issue will cover October, November and December – three months packed with ideas of things to do, visit, drink and eat.

We are always happy to welcome new contributors, but we are truly spoilt this time. Rachel Baker, journalist, food writer and now proud inhabitant of Apt, has joined the ranks (p10 & 32), and so has author Janice Macdonald (p12), who will follow for the next 12 months the inside life of a wine domain for us. We also welcome on board Richard Simpson-Birks (p15). And I’m sure you will carry on enjoying our regular contributors Bernice Clark (p8), Janice Lert (p6), Camille Vourc'h (p29) and Caren Trafford (p22), who has kindly donated books for our fantastic kids drawing competition (p28).

Enjoy the falling leaves, the chestnuts, the early nights by the fire with a good book, and when you feel ready to think about it, have a lovely Christmas...

Carole Rommene, Editor


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