Braised Spring Vegetables
By Kristan Raines
Braised Spring Vegetables
By Kristan Raines
- 2 tbs unsalted butter
- 1 small shallot, diced
- 1 clove garlic, minced
- ¼ tsp chili pepper flakes
- ⅓ cup low-sodium vegetable stock
- 1 large fennel bulb, trimmed and cut into 1-inch wedges
- Kosher salt
- Freshly cracked pepper
- 5 oz. radishes, halved
- 10 oz. asparagus, trimmed
- 1 cup frozen petite peas
- 1 lemon, quartered
- Freshly chopped dill, for garnish
- Freshly chopped fennel fronds, for garnish
- Freshly grated parmesan, for garnish
Add the butter to a braiser set over medium heat. Once melted, add the shallots and cook until softened. Add the minced garlic and pepper flakes and cook for an additional 30 seconds.
Add the vegetable stock, fennel, a pinch or two of salt, and a few cracks of pepper. Reduce to low heat and let gently simmer with lid on for 15 minutes.
Add the radishes, place the lid back on, and continue to simmer for 5 minutes. Nestle in the asparagus among the other veggies, and simmer with lid on for an additional 5 minutes, or until fork tender.
Remove the braiser from heat and add the frozen peas, stirring a few times to combine. Place the lid back on and let stand undisturbed for 4–5 minutes. Taste the veggies, and season with additional salt as needed.
Transfer everything to a shallow dish, squeeze a wedge or two of lemon over the top, and garnish with some freshly grated parmesan cheese, freshly chopped dill, and fennel fronds. Enjoy right away!
Add the vegetable stock, fennel, a pinch or two of salt, and a few cracks of pepper. Reduce to low heat and let gently simmer with lid on for 15 minutes.
Add the radishes, place the lid back on, and continue to simmer for 5 minutes. Nestle in the asparagus among the other veggies, and simmer with lid on for an additional 5 minutes, or until fork tender.
Remove the braiser from heat and add the frozen peas, stirring a few times to combine. Place the lid back on and let stand undisturbed for 4–5 minutes. Taste the veggies, and season with additional salt as needed.
Transfer everything to a shallow dish, squeeze a wedge or two of lemon over the top, and garnish with some freshly grated parmesan cheese, freshly chopped dill, and fennel fronds. Enjoy right away!