Etymology From French concassé (“diced; ground; reduced to small(er) pieces”).
1
Cooking, Food, Lifestyle Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces.
Spoon the concassé over the arugula, leaving a bit of green showing around the edge. Set aside.1999, The Gardeners' Community Cookbook, Workman Publishing, →ISBN, page 74:
This is a great make - ahead dessert because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours. Basil adds an interesting, fresh flavor to the concassé.2006, Anne C. Chappell, The All-New Complete Cooking Light Cookboook: The Ultimate Guide from America's #1 Food Magazine, page 168:
2 more examples
[…] Leave the oven on. Meanwhile, make the concassé. Put the tomatoes, garlic, bouquet garni, salt, and pepper in a saucepan. Cover and cook […]2007, Anne Willan, The Country Cooking of France, Chronicle Books, →ISBN, page 260:
This is another showstopper, a real “come-over-to-my-place” breakfast or brunch, which means you can follow your fast without anyone else knowing about it. Make plenty of the concassé—you can double or even triple the recipe—and use it […]2013, Mimi Spencer, Sarah Schenker, Michael Mosley, The FastDiet Cookbook: 150 Delicious, Calorie-Controlled Meals to Make Your Fasting Days Easy, Simon and Schuster, →ISBN, page 35:
concassé
verb
Etymology From French concassé (“diced; ground; reduced to small(er) pieces”).
1
Cooking, Food, Lifestyle To roughly chop or cut (a tomato) into pieces after removing its seeds/core and skin.
Blanch, refresh, peel and concassé the tomatoes. Blanch the peas in boiling salted water and refresh quickly in iced water. […]2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2 - S/NVQ, Cengage Learning EMEA, →ISBN: