This dish is a lovely way to bring the best out of spring vegetables. Don’t worry if one or two aren’t yet available, just leave them out or replace with a frozen or preserved version.
Serves: 6
INGREDIENTS
8 shallots
1 medium fennel bulb
300 grams small waxy new potatoes
1/3 cup olive oil
½ teaspoon dried tarragon
1 red onion, sliced
2 cloves garlic, thinly sliced
2 sticks celery, sliced on the diagonal
200 grams round green beans, stem end removed
1½ cups chicken or vegetable stock
4 cooked artichoke hearts, halved
200 grams podded broad beans, cooked and peeled
2 tablespoons chopped flat-leaf parsley
zest 1 lemon
sea salt and freshly ground pepper
To serve
grilled sourdough bread
METHOD
Peel the shallots, leaving the root end intact and cut the fennel into small wedges, reserving the fronds. Scrub the new potatoes and slice 2 cm.
Heat the olive oil in a wide sauté pan over a low heat and cook the onion, shallots, garlic, celery and fennel with the tarragon and a good pinch of salt for 5 minutes. Add the potatoes, green beans and stock. Season, cover and simmer until the vegetables are tender. Add the artichokes and broad beans allowing them to just heat through.
To serve: Transfer the vegetables to a wide serving dish and scatter with the parsley and lemon zest. Serve warm or at room temperature with grilled bread to mop up the juices.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.