Spring Vegetables with Broth
Main Dishes • French
Description
Spring Vegetables with Broth
Ingredients
- Salt to taste
- Ground Black Pepper to taste
- Snap Peas 5 oz
- Peas 0.4 cups
- Baby Carrots 6 pieces
- Asparagus 1 bunch
- Coriander Seeds ½ teaspoon
- Olive Oil 0.4 cups
- Garlic 10 cloves
- Fennel 4 heads
- Shallots 4 heads
- Vegetable Broth 4 cups
- Thyme 10 sprigs
- Black peppercorns 5 pieces
- Bay leaf 1 piece
- Vanilla Pod 1 piece
- Sherry Vinegar 3 tablespoons
- Cilantro to taste
- Sea Salt to taste
Step-by-Step Guide
Step 1
Bring salted water to a boil in a large pot. Cook the vegetables (snap peas, peas, carrots, asparagus) in turn until tender; peas for about 1 minute, carrots and asparagus for about 2-3 minutes.
Step 2
Transfer the vegetables to a bowl of cold water with ice cubes to cool; drain the water, remove the string from the asparagus bunch, and set aside.
Step 3
Wipe the pot dry and toast the coriander seeds over medium heat until fragrant, about 1-2 minutes. Add ¼ cup of oil; sauté the garlic until golden brown, about 3-4 minutes, then transfer to a bowl with a slotted spoon.
Step 4
Sauté the fennel and the white parts of the shallots until golden, about 6-8 minutes; transfer to the bowl with the garlic. Add the chopped green onions, broth, thyme, peppercorns, bay leaf, and vanilla to the pot; simmer on low heat for about 30 minutes.
Step 5
Strain the broth and return it to the pot; mix in the remaining oil, vinegar, salt, and pepper; heat over medium heat.
Step 6
Add all the prepared vegetables; cook, covered, until all the vegetables are heated through, about 2-3 minutes.
Step 7
Divide the vegetables among plates, pour in the broth; garnish with cilantro and sea salt.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!