Occitan Chankonabe

Ingredients

In this Occitan adaptation of Chankonabe, we replace the traditional Japanese ingredients like tofu and soy sauce with Occitan sausages and local herbs. The flavor profile is enhanced with Occitan spices and the use of root vegetables commonly found in Occitan cuisine. The cooking techniques remain similar, with a focus on slow simmering to develop rich flavors. We alse have the original recipe for Chankonabe, so you can check it out.

• 500g (1.1 lb) Occitan sausages, sliced 500g (1.1 lb) Occitan sausages, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced Occitan sausages and cook until browned. Remove the sausages from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, carrots, parsnips, and potatoes. Sauté until the vegetables start to soften.
3. 3.
   Add the minced garlic, thyme leaves, bay leaf, paprika, and dried oregano. Stir well to combine.
4. 4.
   Pour in the diced tomatoes and beef or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
5. 5.
   Return the cooked sausages to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Occitan Chankonabe hot, garnished with fresh thyme leaves.

Treat your ingredients with care...

• Occitan sausages — Choose high-quality sausages with a good balance of flavors. If Occitan sausages are not available, you can substitute with any other flavorful sausages from the Occitan region or your local area.

Tips & Tricks

• For a spicier version, add a pinch of Occitan chili flakes or a dash of Occitan hot sauce.
• Serve the Occitan Chankonabe with crusty bread to soak up the flavorful broth.
• Feel free to add other seasonal vegetables of your choice to personalize the stew.

Serving advice

Occitan Chankonabe is best served hot in deep bowls. Accompany it with a side of crusty bread and a fresh green salad for a complete meal.

Presentation advice

Present the Occitan Chankonabe in rustic earthenware bowls, garnished with a sprig of fresh thyme. The vibrant colors of the vegetables and sausages will make the dish visually appealing.