Braised Young Vegetables

Use just-picked veggies and homemade broth to make this dish the best it can be.

element :

1 medium beetOlive oil2 cups fertile meat or vegetable stock4 lowly or 2 medium artichokes1 medium fennel bulb4 zucchini ( 4 in . long ) with flowers12 baby or 8 small potatoes1 celery stalk8 baby carrot , peeled4 baby blank onions , peeled5 oz . mushrooms , clean and trimmed1 - 1/2 cups shelled green peasSea salt and pepper

4 servings

The flavor of this knockout depends alone on the lineament of the ingredient . Use just - picked veg , homemade broth , and a muckle wide enough to get the veg all in one level .

Scrub and trim the beet , and cut into 4 pieces . In a little saucepan , sauté the beet in a dab of olive oil colour for 1 to 2 min . , season with salt , and add 1/2 cup of the stock . Cover and cook until pinnace , about 30 Min dialect .

abbreviate away the top third of the artichokes and peel off the outer leafage to let out the tender , inner leaves . Peel the theme , trim the radix , and cut them in two . Cut the fennel in quarters . Remove the zucchini flowers , cut them in halves or quarter lengthwise , and set away . Wash the courgette . call off the potatoes and disregard them in half . Cut the celery into 4 - in . length .

Put 1 Tbs . olive oil in a wide cast - iron pot and set over average - gamy heat . manipulate the potatoes first , cut side down , to give them some color . add together the artichokes , finocchio , Apium graveolens dulce , carrots , and onions . Lower the heating to sensitive , cover the toilet , and sweat the vegetables without coloring for several minutes . Season with salt , moisten with a ladleful of stock , and continue to cook , report . As the liquid cook away , keep add stock .

Meanwhile , cut any large mushrooms in half . wake a small amount of Olea europaea oil in a cooking pan and sauté the mushroom over medium heat until tender , about 5 min . countersink aside .

When the vegetables are just beginning to be tender , add up the courgette , come in them on the bottom of the smoke . Cook until just sore . summate the pea and zucchini bloom and cook for a few minutes more .

Set the mushroom back over medium - gamey heat for a few arcminute to color them , and then add them to the pot with the rest of the vegetables . Season with a drip of olive oil , a pinch of saltiness , and several number of the pepper mill . track and manipulate for 2 min . more . Just before serving , localize the piece of Beta vulgaris on top .

formula adjust fromLa Bastide de MoustiersFebruary 1998from issue # 13

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