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Hibiscus 3.5qt Buffet Casserole & Glass Lid - by Le Creuset
Sear soups or slow-cook your favorite dishes with Le Creuset's 3.5 Quart Buffet Casserole and Glass Lid in a charming Hibiscus Pink glaze. This casserole cookware is created with cast iron, fired individually with sand molds, and hand-inspected by French artisans for a unique touch.
Each piece of cast iron distributes heat slowly and evenly, and is crafted with a sand-colored interior to monitor food as it cooks. The durable, tempered glass lid makes it easy to observe the food and limits evaporation, keeping all of the rich flavors bubbling in the dish. Le Creuset's 3.5 Quart Buffet Casserole and Glass Lid with a Hibiscus glaze is perfect for preparing small meals or exquisite side dishes.
Le Creuset's 3.5qt Buffet Casserole & Glass Lid Features:
- Made in France
- Oven and stove safe
- Colorful enamel is chip-resistant
- Shallow base is perfect for searing
- Tempered glass preserves flavors
- Cast iron locks in moisture for tender dishes
- Oversized handles provide even weight and a secure grip
- Can use with electric, gas, halogen, induction, and oven
- Glass lid is oven safe up to 425°F
- Makes beautiful serveware at the table
- Capacity: 3.5 Quart
- Item # : LS2680-3014SS
WILTED ESCAROLE WITH CRISPY CHICKPEAS
Featuring Le Creuset's Buffet Casserole Dish
- 2 large bunches escarole
- 3 tablespoons olive oil, divided
- 1 (15-ounce) can chickpeas
- Salt and freshly ground pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 4 cloves garlic, sliced thin
- Zest and juice from one lemon
- 1/4 teaspoon sugar
Trim the root end of the escarole, discarding any tough outer leaves. Cut leaves crosswise into 2-inch pieces. Clean them in the sink or a large bowl full of cold water by agitating vigorously for 30 seconds. Let sit for a few minutes to allow any grit to settle to the bottom. Lift the leaves carefully out of the water and dry in a spinner or on a clean towel.
Drain, rinse and thoroughly dry the chickpeas on a paper towel. Season with salt, pepper, paprika and cumin.
In a buffet casserole set over medium heat, heat 1 1/2 tablespoons of the oil. Add the seasoned chickpeas and cook until they begin to blister, stirring only once or twice, about 4 – 5 minutes. Remove with a slotted spoon and keep warm near the stove. Wipe out any spices left in the bottom of the pan.
Add the remaining oil and garlic cloves to the pan. Cook until the cloves are fragrant and starting to turn golden, being careful not to burn. Add the escarole, in batches if necessary, and stir to coat with oil. Add more oil if needed. Season with salt and pepper, cover with the glass lid and reduce heat to medium-low. Simmer until barely wilted, about 10 minutes.
Remove the lid. Add lemon juice and sugar, stirring to combine. Taste and season again if necessary. Top with chickpeas and lemon zest.
|Description Author||Sierra W|
|Name||Le Creuset 3.5qt Buffet Casserole & Glass Lid (Hibiscus Pink)|
|GTIIN / UPC Code||024147273813|
|Home or Commercial||Home|
|Manufacturer's Warranty||Lifetime Limited Manufacturer Warranty|
|Country of Manufacture||France|
|Weight (in Lbs)||9.8|