Recipe no. 376 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 181.
Ingredients
- Jerusalem artichokes
- onion
- lard
- garlic
- salt
- pepper
- nutmeg
- bouquet garni
- white wine
- broth
Preparation
- PreparingPut a chopped onion with a spoonful of lard into a pot.
- BrowningBrown it lightly.
- Adding the vegetablesAdd the Jerusalem artichokes, peeled and cut into quarters, 3 or 4 cloves of garlic, salt, pepper and nutmeg, a bouquet garni.
- SweatingLet them sweat for a quarter of an hour over low heat and covered, tossing them from time to time.
- DeglazingThen drizzle with a glass of white wine and let it reduce by half.
- FinishingAdd a few spoonfuls of broth, or water if none is available, and let it finish cooking slowly.
Reboul's text
Put a chopped onion with a spoonful of lard into a pot; brown it lightly; add the Jerusalem artichokes, peeled and cut into quarters, 3 or 4 cloves of garlic, salt, pepper and nutmeg, a bouquet garni, and let them sweat for a quarter of an hour over low heat and covered, tossing them from time to time; then drizzle with a glass of white wine and let it reduce by half; add a few spoonfuls of broth, or water if none is available, and let it finish cooking slowly.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| redurre | to reduce |
| susa | to sweat |
| sauta | to toss |
| arrousa | to drizzle |
| reveni | to cook down |
| couire | to cook |
| sahin | lard |
| bouioun | broth |
| vin | white wine |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 376, page 181. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.