Spring Vegetables with Broth
⏳ Time
30 minutes
🥕 Ingredients
19
🍽️ Servings
6
Description
Spring Vegetables with Broth
Ingredients
- Salt - to taste
- Ground Black Pepper - to taste
- Snap Peas - 4.2 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.
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