Amandine Geers’s recipe for roast in a casserole primavera

1. Shell the peas. Brush the turnips and cut them in half. Wash their tops. Remove the stalks from the sugar snap peas.

2. Wash the onions and green garlic. Chop all the stems and keep the onions whole.

3. In a casserole dish, brown the roast on all sides in olive oil for 10 minutes. Set aside.

4. In the same pot, quickly brown the onions, turnips and their tops with the green garlic and onion stalks to deglaze the meat juices.

5. Place the roast on top. Add the peas, snow peas and thyme. Season with salt and pepper. Moisten with a glass of water. Cover and cook gently for about 25 minutes for a tender roast.

Amandine’s ticket

Spring and early summer remain my favorite time in the garden. These young vegetables and green leaves growing in the vegetable garden are the big bowl of chlorophyll that was starting to be lacking. Their slightly sweet flavor and tenderness are a delight for the taste buds. I have to curb my greed during the harvest if I want to fill my basket, because I love above all to crunch snow peas, peas and broad beans directly from the vegetable garden. But my vigilance is then rewarded and I please everyone around the table with these early vegetables gathered in a beautiful casserole dish. I always cook the roast this way, it’s practical and it stays perfectly tender and juicy!

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