I like it a lot the fruit and vegetable mix to accompany poultry or white meat. It is very easy to eat, light, not sweet, just mild. Plus, it’s quick to prepare. I was inspired for this recipe by one that appeared in the December issue of Delicious magazine.
My picture was taken in a hurry 🙂 I’ll put you the one from Delicious (they serve this dish with pork chops) to give you maybe more desire because it’s really super super super good.
You need for 6 people
And for the sauce :
- 40 g of butter
- 1 shallot
- 1 chicken stock cube
- 1 large tablespoon of mustard strong
- 150 ml of cider
Preheat oven to 180°C.
Pour 2 tablespoons of olive oil into a baking dish.
Peel the apples and pears. Cut them in 4, remove the core and cut each quarter in 2 or 3. Peel the onions and cut them into 8.
Remove the first skin from the fennel, wash it and cut it into 6 pieces (all pieces should be about the same size).
Put all the pieces in the gratin dish, sprinkle with salt, Espelette pepper (or pepper) and herbes de Provence.
Bake in the oven for 30 minutes.
Meanwhile, prepare the cider and mustard sauce:
Peel and chop the shallot. Melt the butter in a pan. When it is melted, add the chopped shallots. Cook for about 7 to 8 minutes over low heat. Then add the crushed chicken stock cube and cook for a few minutes (add a little butter if it is missing). After about 4 or 5 minutes, the shallot cubes should be colored and there should not be much melted butter left. Add a large tablespoon of mustard and deglaze with the cider. Leave to bloom for 3 or 4 minutes, until the sauce thickens slightly.
After 30 minutes of cooking, pour this sauce over the fruit and vegetables, stir and return to the oven for another 15 minutes.
Serve with poultry, pork chops and enjoy!