Olive-Oil Braised Spring Vegetables Recipe
I recently had the pleasure of discovering 101 Cookbooks, a blog by Heidi Swanson where she explores her extensive cookbook collection one recipe at a time, and was pleasantly surprised to find this simple recipe.
As spring edges forward, and summer looms ahead, I’ve been looking for simple preparations that can make the most out of the light fare coming from fields near and far. Well, mostly far, as living in the Northwest is a bit of a bore this time of year, beyond nettles and young kale rapini.
But spring onions are just around the corner, local asparagus is almost to table and baby potatoes and carrots are here or soon on their way. What better way to say thanks for coming, glad you’re here, than by making this simple meal.
- 1/2 cup extra virgin olive oil
- 1/4 pound baby carrots, sliced on a bias, ¼-inch
- 1/4 pound baby potatoes, sliced on a bias, ¼-inch
- 2 baby fennel or 1 large fennel sliced, trimmed & quartered
- 1/4 teaspoon fine grain sea salt
- 6 small spring onions (or scallions), trimmed, sliced in half
- 1/2 pound asparagus, trimmed and cut into 1-inch segments
- 1 lemon, cut into small wedges, deseeded
- to serve: fresh dill OR fresh thyme/micro greens
- Heat olive oil tin a large skillet over medium-low heat. Add carrots, potatoes, and fennel, salt and allow to cook for 2-3 minutes. Add the onions, then cover and cook until just tender, about 10 - 15 minutes. Avoid overcooking - you want the vegetables to maintain some crunch.
- When the carrots and potatoes are still a bit crunchy, add the asparagus and a few of the lemon wedges to the pan. The asparagus will cook quickly (depending on its thickness. Cook just until it brightens, and is barely tender, but still snaps when folded.
- Remove from heat and sprinkle with herbs (dill or thyme). Serve with the remaining lemon wedges to the side. The vegetables are good hot, or at room temperature.
Adapted from 101cookbooks.com