spring vegetable braise with pasta
I love spring. I love it for the light, the warmth and the sense of renewal and hope. I also love the return of delicious spring vegetables.
This dish is so easy to make, a few small vegetables, some herbs, stock, oil, vegan butter and lemon or lime juice.
The added bonus for me is that all the vegetables came from my garden. Snow peas, artichokes, asparagus, thyme and parsley, straight from the garden and into the pan. I used a lime instead of a lemon because I had one last one hanging onto the tree. I always get a thrill when cooking an entire dish with vegetables from my garden.
This braise can be served over pasta or any other grain, or served in pastry if you wanted to get fancy.
But I usually keep it simple and serve it with some fettucine or pappardelle pasta. The vegetables are the star in their buttery, lemony sauce. And they take less time to cook than the pasta.
- 2 globe artichokes
- 1 tbs olive oil
- 1 tbs vegan butter
- 1 cup stock
- 16 snow or sugar snap peas
- 16 spears of asparagus
- 2 tbs chopped parsley
- 20 thyme leaves
- juice of 1 lemon
- Prepare the artichokes and cut the hearts into quarters.
- Heat the oil in a pan and fry the artichoke pieces until lightly browned.
- Add the stock to the pan, bring to a simmer, lower the heat and cover.
- Cook for a few minutes until the artichoke pieces are just tender.
- Add the other vegetables, cover and cook for a minute or two.
- The stock should reduce down to a slightly thicker syrup. If it hasn't, remove the vegetables, reduce over high heat and return the vegetables to the pan.
- Stir in the herbs, butter and lemon juice.
- Season with salt to taste.
- Serve over pasta.
Here is on from the BBC http://www.bbcgoodfood.com/technique/how-prepare-globe-artichokes