Casserole of Saffron Root Vegetables

Cocotte Safranée de Légumes Racines

1 generous teaspoon saffron threads

1 tablespoon freshly squeezed lemon juice

½ pound (250g) small turnips, peeled and trimmed

4 tablespoons (60g) unsalted butter

One small (10 ounce;300g) celery root, peeled, cut into 2-inch (5cm) cubes

8 ounces (250g) waxy potatoes, peeled and cut in 2-inch (5cm) cubes

8 ounces (250g) carrots, peeled if necessary, washed, cut on the diagonal into 2-inch pieces

One medium (8 ounce;250g) parsnip, peeled, trimmed, cut in half lengthwise, then cut into 1-inch (2.5cm) rounds

1 clove garlic, green germ removed if necessary

Sea salt

1-¼ cups (about 300ml) chicken stock

½ cup (about 125ml) crème fraîche or non ultra-pasteurized heavy or whipping cream

4 cups arugula leaves, rinsed and dried

1. Lightly toast the saffron in a small skillet over medium heat until you can smell it, about 1 minute. Remove from the heat, lightly crush the saffron and place it in a small bowl. Cover it with the lemon juice and let it sit.
2. If the turnips are small, about the size of a large golf ball, leave them whole. Otherwise, cut them in quarters.
3. In a large, heavy-bottomed stockpot, melt the butter. When it is foaming, add the saffron and the lemon juice, stir and let simmer until the butter and the saffron have combined, for about 1 minute. Add the vegetables, then stir until they are coated with the saffron butter. Season lightly with salt and pour over the chicken stock. Stir and cook the vegetables, partially covered, until they are nearly tender through, 20 to 25 minutes, checking and turning them occasionally to be sure they cook evenly.
4. About 5 minutes before you want to serve the vegetables, pour the cream over them and stir. Continue cooking, uncovered, until the liquids have reduced slightly, about 5 minutes.
5. Taste the cooking liquids for seasoning. Coarsely chop the arugula and add it to the mixture, stir, then serve immediately.

6 serving