93min 4 ppl
Braised Jackfruit with Root Vegetables and Herbes de Provence
107 minutes
4 people
Hardover 60 min or 12+ steps
107 min · 12 steps
Hard: over 60 min or 12+ steps
410 kcalper person
Protein 7g
Carbs 58g
Fats 11g
About this dish
Young green jackfruit is braised low and slow in a wine-enriched tomato broth, then pulled and returned to the pot — a technique borrowed from classic Provençal daube that gives the fruit a genuinely meaty, shreddable texture and deeply aromatic depth.
Allergy Info
Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Large onionfinely diced1
- Garlic clovesthinly sliced4
- Carrotspeeled and cut into 2cm rounds2 medium
- Parsnipspeeled and cut into 2cm chunks2 medium
- Celeriacpeeled and cut into 3cm cubes1 medium
- Waxy potatoespeeled and cut into 3cm cubes2 medium
- Fresh thyme2 sprigs
- Orange zestpeeled with a vegetable peeler1 strip
- Fresh flat-leaf parsleyroughly chopped, to serve2 tbsp
- Fresh thyme leavesto serve1 tbsp
Tins & Jars
- Young green jackfruit in brine2 x 400g tins, drained and rinsed800 g
- Tomato Purée2 tbsp
- Whole Plum Tomatoescrushed by hand400 g tin
- Vegetable stockgood quality400 ml
Spices & Seasonings
- Dried herbes de Provence2 tsp
- Bay leaves2
- Smoked paprika1 tsp
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- extra virgin olive oil3 tbsp
- Dry red winesuch as Côtes du Rhône250 ml
Utensils
- Large heavy-based casserole or Dutch oven
- Two forks
- Vegetable peeler
Method
1
Pat the drained jackfruit dry with kitchen paper. Using your hands or two forks, tear each piece into rough shreds, discarding any hard core pieces. Measure and prepare all vegetables, aromatics, and liquids before cooking begins.
Approx. 5 minutes
2
Heat 2 tbsp of the olive oil in a large heavy-based casserole or Dutch oven over medium-high heat until shimmering. Add the jackfruit in a single layer and cook undisturbed for 4–5 minutes until deeply golden and caramelised on one side.
Approx. 5 minutes
3
Turn the jackfruit and sear the second side for 3–4 minutes until browned. Transfer to a plate and set aside.
Approx. 4 minutes
4
Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the onion with a pinch of salt and cook, stirring occasionally, for 8 minutes until softened and translucent.
Approx. 8 minutes
5
Add the garlic and cook, stirring constantly, for 2 minutes until fragrant and just beginning to colour.
Approx. 2 minutes
6
Add the tomato purée and smoked paprika and cook, stirring continuously, for 2 minutes until the purée darkens and begins to stick slightly to the base.
Approx. 2 minutes
7
Pour in the red wine and stir vigorously to deglaze, scraping up any browned bits. Cook for 4 minutes until the wine has reduced by half.
Approx. 4 minutes
8
Add the crushed plum tomatoes, vegetable stock, herbes de Provence, thyme sprigs, bay leaves, orange zest, salt, and black pepper. Stir to combine and bring to a gentle simmer.
Approx. 3 minutes
9
Add the carrots, parsnips, celeriac, and potatoes to the pot. Nestle the reserved jackfruit back in, pressing it down so it is mostly submerged in the braising liquid. Cover with a tight-fitting lid, reduce the heat to low, and braise for 60 minutes until the root vegetables are completely tender and the jackfruit has fully absorbed the braising liquor.
Approx. 60 minutes
10
Remove the lid and, using two forks, shred the jackfruit further directly in the pot. Discard the thyme sprigs, bay leaves, and orange zest strip. Taste and adjust seasoning.
Approx. 3 minutes
11
Raise the heat to medium and cook uncovered for 8–10 minutes, stirring gently, until the sauce thickens to a glossy, coating consistency.
Approx. 9 minutes
12
Ladle into warmed shallow bowls and finish with chopped parsley and fresh thyme leaves. Serve with crusty bread or soft polenta.
Approx. 2 minutes
