2 Tbs. oil 1/2 Spanish onion, peeled and finely chopped 2 cloves garlic, crushed 8 shallots, peeled and left whole 3 sticks celery, chopped in lengths 4 carrots, in chunks 8 small potatoes, halved 1 aubergine, in cubes 3/4pt/425ml vegetable stock 1 wineglass dry white wine salt and ground black pepper 8 small chicories-heart only 2 thick slices of bread, crusts on oil for frying 1oz/25g grated Parmesan cheese 1 Tbs. freshly chopped parsley
Instructions
1) Heat oil in a pan and gently fry onion and garlic until softened but not brown.
2) Add shallots, celery, carrots, potatoes and aubergine to the pan. Add vegetable stock, wine and seasoning and bring to the boil.
3) Turn down to simmer for 15 minutes with the lid on. Add chicory hearts and continue cooking for another 15 minutes or until carrots and potatoes are tender. The liquid will reduce, so keep your eye on it, keeping everything moist.
4) While this is happening, make the croutons so they will be ready at about the same time as the vegetables. Cut the bread into 1in/2.5cm cubes. Cook in shallow oil until golden brown all over. Remove with a slotted spoon and drain. While still warm, toss in Parmesan cheese.
5) Transfer vegetables to a serving dish with the liquid and top with croutons and sprinkle with parsley.
