Preparation: 1 hour
Cooking time: 40-50 minutes
4 white onions, ½ bunch Swiss chard, 1 lemon, 4 Savoy cabbage leaves, 300 g salsify ,4 sand-grown carrots, 4 artichokes, 3 cloves garlic, 2 shallots, 1 bunch of chives, 700 ml white chicken stock, 160 ml olive oil ,110 g butter, 600 g streaky Ibaiona ham, 1 sprig of thyme, Salt
Prepare the vegetables. Remove the outer skin of the onions. Separate the green leaves from the Swiss chard stalks, remove all the strings and neaten the ends and edges. As you do so, place them in water with lemon. Remove the large veins and cut the leaves into three. Remove the veins from the cabbage leaves, blanch them by plunging them into boiling water, drain and leave to cool.
Clean the salsify with a brush to remove soil, peel them and chop into 12 cm pieces. Peel the carrots. Prepare the artichokes. Remove the outer skin of the garlic cloves leaving the inner skin. Crush gently with a knife blade. Peel and finely chop the shallots. Wash and finely chop the chives.
Prepare the white chicken stock. Sweat the Swiss chard stalks with a dash of olive oil without browning them. Cover with white chicken stock. Add 50 g butter. Lightly boil in an open pan for 15 minutes. The stalks should be soft.
Meanwhile, heat a dash of olive oil in a cast iron cooking pot. Add the carrots, onions, prepared artichokes and 2 garlic cloves with skins. Cover with white chicken stock. Add a lid and cook for 12 minutes.
Melt 40 g butter in a small cooking pot and cook the salsify. Cover with white chicken stock. Cook for 20 minutes. Cover the salsify with their juice when cooked. In salted water, separately boil the Swiss chard leaves for 2 minutes and the cabbage leaves for 4 minutes. Drain.
Melt 20 g butter in a large cooking pot and add all the vegetables. Add the shallots and chives.
Fry the ham in a pan with a dash of olive oil, thyme, and a peeled and crushed garlic clove. Serve with the vegetable casserole.