FR2777425A1 - Cookery recipe entitled Ragout de Huit Legumes - Google Patents

Abstract

A dish prepared by cooking peas, tomatoes, courgettes, fennel, haricot beans, carrots, turnips and runner beans in meat stock. A cookery recipe named Ragout de huit legumes giving a dish with a net weight of 9-12 kg is made from the following ingredients: garden peas, between greater than 0.55 and less than 0.65 kg; tomatoes, between greater than 1.25 and less than 1.8 kg; corgettes, between greater than 1.77 and less than 3 kg; fennel, between greater than 0.3 and less than 0.8 kg; haricot beans, between greater than 1 and less than 1.5 kg; carrots, between greater than 0.5 and less than 1.2 kg; runner beans, between greater than 0.4 and less than 0.9 kg; white turnips, between greater than 0.3 and less than 0.8 kg; at least one seasoning agent, between greater than 0.04 and less than 0.15 kg; meat stock (dehydrated) between greater than 0.07 and less than 0.25 kg.

Description

The invention is in the field of food preparation, and its purpose is to

  object a recipe based on various vegetables, and a method of implementing such a recipe and the resulting dish, said "stew of eight vegetables", by the implementation of this method. According to the present invention, a cooking recipe, for the preparation of a dish called "stew of eight vegetables", is characterized in that, for obtaining after preparation of a cooked dish with a net weight of between 9 kilograms and 12 kilograms, it is mainly composed of the following ingredients with quantities Qi expressed in kilograms: - peas, Q1 being between 0.55 and 0.65, - tomatoes, Q2 being between 1.25 and 1 , 8 - zucchini, Q3 being between 1.77 and 3 - of fennel, Q4 being between 0.3 and 0.8 - of white beans, Q5 being between 1 and 1.5 - of carrots, Q6 being between 0.5 and 1.2 - green beans, Q7 being between 0.4 and 0.9 of turnips, Q8 being between 0.3 and 0.8, - of at least one condiment, garlic in particular preferably divided into slices, Q9 being between 0.04 and 0.15, and - meat juice, roast chicken preferably, Q10 being

  included, in dehydrated form, between 0.07 and 0.25.

  The recipe of the invention further comprises and preferably: onions, Q11 being between 0.2 and 0.5 - wine, dry white preferably, Q12 being between 0.1 and 0.5 - at least one flavoring, of an anise taste preferably, such as basil, Q13 being between 0.06 and 0.1, spices, such as salt and pepper, Q14 being between 0.02 and 0.08

  fat, Q15 being between 0.12 and 0.5.

  - water, pure or incidentally mixed with another liquid in small quantities providing a slight complement of

  taste, Q16 being between 2 liters and 3 liters.

  More particularly, the recipe of the invention making it possible to obtain a dish with the right taste, is composed of, for the same net weight obtained from the cooked dish: - 650 grams of peas, - 1.43 kilograms of peeled tomatoes, - 1.93 kilograms of zucchini, - 440 grams of fennel - 1.14 kilograms of white beans, - 970 grams of carrots, - 650 grams of green beans, - 411 grams of turnips, - 51 grams of garlic, and - 100 grams of roasted chicken in dehydrated form, - 150 grams of virgin olive oil first cold pressed. It should be noted that preferably at least one of the vegetables is divided into slices or cubes, for example, among the vegetables of the group comprising tomatoes, zucchini, onions, fennel, carrots, turnips and beans. green, these

  preferably being cut into sections.

  A method of implementing a recipe of the invention, for obtaining a cooked dish, is to successively: - to return in the fat carrots, fennel, turnips and onions, then - add peeled tomatoes, then all other vegetables, garlic, basil, salt, pepper and chicken juice mixed with water and white wine, - simmer for at least 5 minutes , the time required to achieve the desired net weight of 10,217

  kilograms being about thirty minutes.

  It recognizes a dish made from the recipe of the invention in that it comprises a mixture of said divided vegetables with a dominant of beige tones, then red and finally green, which bathe in a brown juice

  clear dotted with dark glitter.

  Note that the method of conservation of this dish has no impact on the scope of the invention, the dish being for example packaged in canned or frozen, or may be presented in the store fresh department, including the catering department. It should be noted, however, that in the case of a mode of conservation in

  canned, the aforementioned cooking time will have to be adapted.

  Although a preferred form of a cooked dish of the invention has been described and shown, it should be understood that the scope thereof is not limited to this form, but extends to any recipe, method of implementing such a recipe, and cooked dish comprising the

  characteristics set out above.

Claims (1)

  1.- Recipe for cooking, for the preparation of a dish called "stew of eight vegetables", characterized in that, for obtaining after preparation of a cooked dish of a net weight of between 9 kilograms and 12 kilograms, it is mainly composed of the following ingredients with quantities Qi expressed in kilograms: peas: 0.55 <Q1 <0.65 of tomatoes: 1, 25 <Q2 <1.8 of zucchini: 1.77 <Q3 <3 of fennel: 0.3 <Q4 <0.8 of white beans: 1 <Q5 <1.5 of carrots: 0.5 <Q6 <1.2 of green beans: 0.4 <Q7 <0.9 of turnips: 0.3 <Q8 <0.8 of at least one condiment: 0.04 <Q9 <0.15 of meat juice: 0.07 <Q10 <0.25 2.- Recipe according to claim 1 , characterized in that it further comprises: onions: 0.2 <Q11 <0.5 of the white wine: 0.1 <Q12 <0.5 of the basil: 0.06 <Q13 <0, 1 of the spices: 0.02 <Q14 <0.08 fat: 0.12 <Q15 <0.5 water: 2 <Q16 <3 3.- Recipe according to claim 1, characterized in that is more particularly composed of: peas: Q1 = 0.65 of tomato s: Q2 = 1.430 of zucchini: Q3 = 1.930 of fennel: Q4 = 0.44 of white beans: Q5 = 1.14 of carrots: Q6 = 0.97 of green beans: Q7 = 0.65 of turnips: Q8 = 0,411 garlic: Q9 = 0,051 roasted chicken juice: Q15 = 0,1 4.- Recipe according to claim 2, characterized in that at least one of the following vegetables is divided: - tomatoes, - zucchini, onions, fennel, carrots, green beans, turnips; 5.- Method for implementing a recipe according to the   claims 1 to 4, for obtaining a cooked dish,   characterized in that it consists of successively: - to return in the fat carrots, fennel, turnips and onions, then - add peeled tomatoes, then all other vegetables, garlic, basil, salt, pepper and chicken juice mixed with water and white wine; - simmer for a period of at least 5 minutes, the time required to achieve the desired net weight being about thirty minutes; 6. Cooked dish obtained according to the method of claim, characterized in that it comprises a mixture of said vegetables divided with a dominant of beige tones, then red and finally green, which bathe in a brown juice   clear dotted with dark glitter.