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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!