I was so delighted to see all the carrots with character at the market on Saturday. All the deep shades and smells inspired me to make a hearty dish filled with warmth. So I picked a few purple and yellow carrots, parsnip for its sweetness, a small pumpkin for the fleshiness, topinambours for the unbelievable nutty after-taste, a fine match with chestnuts. All the ‘best of‘ the season gathered in one dish. I rushed over to my butcher, ordered one slice of poitrine fumée. I get such satisfaction from details, like a perfect slice of bacon, proudly shown to you on a sheet of white paper. I also knew that it was going to dramatically change my dish, turning it into a richly flavoured burgundy colored winter’s stew. It’s amazing what a little piece of meat can do.
Ingredients: (serves 4)
15 chestnuts (peeled and cooked)
1 small pumpkin (peeled, deseeded & cut into small slices – I used the ‘mini’ pumpkins )
2 carrots (diced)
1 parsnip (diced)
1 celery branch (sliced)
4 small topinambours/ Jerusalem artichokes (sliced finely in ‘rondelles’)
1 garlic clove (sliced finely)
1 onion (sliced finely)
150 g/ 1/3 pound slice of bacon (whole or diced)
2 tbsp olive oil
3 tbsp red wine
80 ml/ 1/3 cup chicken or vegetable stock
1-2 tbsp butter
A small handful of fresh chives (finely chopped)
A small handful of parsley (finely chopped)
Salt & pepper for seasoning
In a medium-sized cocotte/ pot, heat olive oil (on a medium heat) and fry the onion until tender, about 3 minutes. Add the bacon and fry for another 4-5 minutes. (Note: If you are using poitrine fumée/ smoked slab bacon like I did, I would suggest to blanch the meat in boiling water for a few minutes before frying). Add all the carrots, topinambours, celery, parsnip, garlic, squash, chestnuts and stir until the vegetables get coated. Season with salt and pepper. After 5 minutes add the red wine, reduce for 2 minutes, then add the chicken or vegetable stock. Cover and reduce heat to low. Cook for 20-25 minutes. The vegetables shouldn’t be overcooked as it is nice to keep everything on the crunchier side. When ready to serve, add butter, chopped chives and parsley. (For those who like a little extra taste, you can drizzle a hint of vinaigrette (2 tbsp olive oil, 1 tsp mustard, 1 tsp wine vinegar, salt & pepper – mix well).
![winterplum](http://mimithorisson.wpengine.com/wp-content/uploads/2012/11/winterplum1.jpg?w=300)
In the middle of a bout of insomnia, what a wonderful treat to find your update in my mailbox! I am inspired to try Jerusalem artichokes. But now I’ve got two problems: I cannot sleep AND I’m hungry! Thanks for the ideas!
Dear Mimi, are these mini pumpkins “courges pomarines”? I’ve bought a few a week ago, and I’ve tried to cook them but they are really hard and they smell … well … funny 🙁 Is it normal? What do they taste like once they’re cooked? Thank you for this delicious autumn dish 🙂
Bonjour Alice,
Yes, mine was a courge pomarine. Peeled and cut into slices. The flavour is really nice, slightly sweet. Regarding yours, well… I hope it didn’t smell too funny 🙁 If you are in doubt, it’s better to buy a new one (potimarron, or any squash will do). Best, Mimix
Thank you Mimi. I’ll buy a new one then. Have a good afternoon 🙂 xxx A
Oh goodness, just pure coziness! Question for you about the bacon—is the water bath beforehand to remove some of the saltiness?
Bonjour! Thanks for visiting! Yes, I blanch the bacon to remove the saltiness. The poitrine fumée in France is so salty! Bonne soirée, Mimix
Beautiful Mimi! The carrots taste so different from the kind we can buy here. I was cooking them constantly while we were in Provence recently. I always blanch the bacon/pancetta before cooking, much better.
Merci, xTracy
I love the photos on your blog. They speak volumes. The pup is cute too.
Just a quick hello to say I made your recipe yesterday! I forgot the pumpkin and had a little trouble cooking/peeling the chestnuts, but the result was beautiful and it smelled amazing in my house. I also baked a few salty, buttery southern biscuits to go with it (and with any stew or cocotte, really).
I want to try to make something else from your website, it’s all very appealing. I am still unsure what though, unless you have a particular favourite?