Print

Gently Braised Spring Vegetables

Prevent your screen from going dark

Makes 1 serving 1x

Time 30 minutes

Units Scale

Ingredients

  • About 4 ounces yellow or new potatoes, cut into 1-inch pieces
  • 1 1/2 teaspoons salt, divided
  • 1 tablespoon olive oil
  • About 4 red radishes, cut into 1/2-inch wedges
  • 3 or 4 young carrots (no thicker than 3/4 inch at the fattest part)
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • A few stems of asparagus (if stems are thicker than 1/2 inch, cut steps into 2-inch lengths)
  • 1 cup vegetable stock or water
  • About 1/2 cup fresh or frozen peas
  • A few blades of chive, chopped
  • A few basil leaves
  • Thin rounds of 1 clementine or small orange (optional)

Instructions

  1. First, par-cook the potatoes. Place potatoes in medium saucepan, cover with cold water, and bring to a boil over high heat. Add 1 teaspoon salt and cook until potatoes have begun to soften, about 10 minutes. (Potatoes will finish cooking through with other ingredients.) Drain and set aside.
  2. Meanwhile, add olive oil to a large skillet over medium-high heat.  When it shimmers, add radishes, carrots, and remaining 1/2 teaspoon salt and saute until just starting to brown at the edges, about 5 minutes. Add garlic and red pepper flakes. Cook 1 minute, tossing constantly. Add asparagus, reserved par-cooked potatoes and stock, bring to a boil, and cook until liquid is reduced by half, about 6 minutes, or until carrots and potatoes are tender. Add peas and remove from heat.
  3. Serve vegetables and broth with chives, basil leaves, and clementine.