Pink veggies in cocotte

Pink veggies in cocotte

 The raw veggies ready to be cooked

The raw veggies ready to be cooked

With the autumn settling down and the rainy day, It was high time to get the cocotte back on the cooking range! At the market there was a lot of pink and white veggies: sweet potatoes, little pink turnips, lotus roots, red onions... So I just guessed they would make a perfect and beautiful combination for a light vegan meal.

I sliced the red onion to make a thin layer at the bottom with a bit of olive oil. Then added a layer of leek finely sliced, then I just washed and halved the sweet potatoes, washed the little turnips and just removed the leaves, finally peeled the lotus root and cut it  in large pieces. I cooked in the cocotte for 30 minutes at low heat and just served with a bit of salt. Super delicious!

 Once cooked and ready to be eaten! 

Once cooked and ready to be eaten! 

Variation of the mushrooms tart

Variation of the mushrooms tart

Chai and apple cake

Chai and apple cake