Candied vegetables

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Candied vegetables

Candied vegetables

Number of people


1.5 cl olive oil

4 tomatoes with stalk

5 carrots

2 fennel bulbs

3 fine courgettes

2 leeks

4 button mushrooms

2 garlic

1 bunch of basil




Fresh chives

Pepper from the mill


Preparation: 30 min
Cooking time: 3 min
Step 1
Wash the tomatoes and mushrooms, leave them whole.
Step 2
Wash the courgettes and leeks, and cut them into 4-5 cm sections.
Step 3
Peel the carrots, and cut them to the same size.
Step 4
Wash the fennels and divide them into quarters.
Step 5
Separate the garlic cloves, keeping the skins (important!).
Step 6
Wash the fresh herbs.
Step 7
In a large ovenproof dish: pour a nice drizzle of olive oil.
Step 8
Line the bottom with basil leaves, and add the various herbs in rain, according to your taste!
Step 9
Arrange all the vegetables nicely tightly, and slide the garlic cloves between them.
Step 10
Sprinkle with the rest of the olive oil, salt generously and pepper. Cover with aluminium.
Step 11
Put in a cold oven, and turn the thermostat to 5 (150°C) for 2 hours. Then remove the aluminium and put it back in the oven for at least 1 hour on thermostat 6 (180°C).
Step 12
The vegetables will be a little brown and therefore... candied!
Author's note
With a meatloaf, it's happiness and it's cheap! Fresh herbs can be combined to suit your taste! For vegetables, test them, they are not all suitable!

I add my grain of salt

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