Poelee of vegetables for 4
- 200g butternut squash (50p)
- 200g aubergine (69p)
- 250g closed chestnut mushrooms (99p)
- 150g French beans (69p)
- 50g onion (from the cupboard)
- 2 medium tomatoes (22p)
- 3 garlic cloves
- Olive oil
- Dry thyme
- Herbs de Provence
The Butternut squash cost £1 but I only used half of it. The green beans cost £1.40 and I only used half of it. The cost of the poelee is £.3.09 for 4 or £0.77p per person.
The poelee of vegetables is a very simple dish to cook.
Start by cutting and clearing the seeds of the butternut squash. Rinse and cut in small pieces of 2cm thick. Keep separate.
Rinse and cut the aubergine in about the same size, do the same for the mushrooms also.
Cut the hard end of the French beans and halve them.
Peel and dice the garlic, dice the onion and set aside.
In a large frying pan, add 4 tablespoons of olive oil. Once it has heated, add the onion and thyme. Brown for 2 minutes. Add the butternut squash with salt and fry until brown all the sides of the squash. I will take about 3 minutes for all the sides of the squash to brown and crisp.
Now add the aubergine and mushrooms as well as the garlic, herb de Provence, stir continuously until the water that came of the aubergine and mushrooms dries out. This will take 5-7 minutes and by now, squash should be soft. The last element to add to the mix are the green beans. They soften quite quickly so, add them and stir from bottom to top… meaning lifting the ingredients from the bottom of the pan to the top in order to distribute the heat. Do this for 3-5 minutes on high heat. Check that the squash is soft, but firm, and that the beans are soft, but still bright green to bring colour to the dish. Adjust the seasoning and turn off the heat.
I served mine as an accompaniment for chicken.
This recipe is part of my French menu click here to see the Starter and dessert