Description
This Dutch Cocotte is a delightful, rustic one-pot dish, perfect for family meals or cozy dinners. Packed with layers of fresh vegetables, aromatic herbs, and a rich, savory broth, it’s slow-cooked to perfection in a Dutch oven to bring out deep and comforting flavors. Ideal for vegetarians, this recipe can be easily customized with your favorite seasonal produce.
Ingredients
Scale
Vegetables:
- 3 medium potatoes, thinly sliced
- 2 carrots, peeled and sliced into rounds
- 1 zucchini, sliced into rounds
- 1 yellow onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 2 cups spinach leaves
Herbs & Spices:
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon rosemary, chopped
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Broth:
- 1 ½ cups vegetable stock
- 1 tablespoon tomato paste
Toppings:
- ½ cup shredded Parmesan or vegan cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Additional:
- 2 tablespoons olive oil
- 1 tablespoon butter or plant-based alternative
Instructions
- Prepare the Dutch Oven:
- Preheat the oven to 375°F (190°C).
- Heat olive oil and butter in a Dutch oven over medium heat.
- Layer the Vegetables:
- Start by sautéing the onions and garlic in the Dutch oven until soft and fragrant, about 2–3 minutes.
- Add the potatoes as the first layer, followed by carrots, zucchini, cherry tomatoes, and red bell pepper. Sprinkle each layer with a bit of salt, pepper, thyme, and rosemary.
- Add Broth:
- Mix the vegetable stock with the tomato paste. Pour the mixture evenly over the vegetables.
- Bake the Cocotte:
- Cover the Dutch oven with its lid and place it in the oven. Bake for 40 minutes, or until the vegetables are tender.
- Add Spinach and Cheese (Optional):
- Remove the Dutch oven from the oven. Stir in the spinach leaves and sprinkle Parmesan or vegan cheese over the top.
- Return to the oven, uncovered, for an additional 10 minutes to allow the spinach to wilt and the cheese to melt.
- Garnish and Serve:
- Remove from the oven, let it rest for 5 minutes, and sprinkle fresh parsley on top before serving.
Notes
- Customization: Add mushrooms, sweet potatoes, or any seasonal vegetables you prefer.
- Vegan Option: Use plant-based butter and cheese for a fully vegan dish.
- Make It Heartier: Serve with crusty bread or cooked grains like quinoa or couscous.
- Stovetop Option: You can prepare this entirely on the stovetop over low heat; just ensure the vegetables cook evenly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Dutch-inspired
Nutrition
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: Dutch Cocotte, Vegetable Stew, Dutch Oven, Comfort Food, One-Pot Meal