In Touraine cuisine, small seasonal vegetables like fresh peas, green beans, and tender carrots are true delicacies. This classic casserole, drawn from regional traditions, makes an ideal accompaniment to roast or grilled meats.
Difficulty: Easy
Shell the peas. Trim, wash, and halve the green beans if large. Peel the carrots and turnips, then cut into even dice. Peel the onions, keeping them whole if small. Remove the rind from the ham and dice it.
Gently melt the butter in a casserole dish over low heat. Add the vegetables and stir for 2 minutes. Incorporate the diced ham, carrots, and turnips, mixing gently for 5 minutes. Add the peas and green beans. Pour in 10 cl of warm water, season with salt and pepper.
Bring to a slow boil, cover, and reduce heat to simmer gently for 15 minutes. Add the heart of lettuce, cut into halves or quarters. Cover and cook for another 15 minutes. Taste the juices, adjust seasoning, and serve hot.
Source: Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal.
