=adorable baby leeks
Well, spring has officially sprung! All the adorable cute mini versions of vegetables are here! Check your regular supermarket, the farmer's markets, and the health food store and you are sure to come across some beauties! I served this alongside three-grain croquettes yesterday and offered it with shrimp skewers the night before. It is versatile and a crowd-pleaser!
If you find some baby veggies I haven't suggested below, get them and toss them in, too! I added fresh peas and a handful of snow peas here because I couldn't locate any baby zucchini quite yet. This is perfect for a spring-time side dish!
fresh baby corn outshines the canned stuff by a million!!
Baby Vegetable Fricassee
Inspired by a recipe from Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite
1 Tbsp+2 Tbsp unsalted butter
3 baby leeks or Texas onions with the green tops, washed well and thinly sliced
1 clove garlic, finely minced
1/4 tsp+1/4 tsp sea salt
dash of white pepper
2 cups baby carrots, halved (or quartered, if they are huge)
1 1/2 cups fresh English peas
10-15 ears fresh baby corn, husked
1/4 cup+ 1 cup vegetable broth
1. Melt 1 tablespoon butter in a large pan. Add leeks and garlic and cook for about 5 minutes. Season with 1/4 tsp salt and white pepper.
2. Add carrots, peas, and baby corn. Cook 5 minutes and add 1/4 cup vegetable broth or water. Cook partially covered for about 10 minutes, or until carrots and corn are tender. Add snow peas and enoki mushrooms. Toss and remove from heat.
3. In a separate small pot, melt remaining butter over medium-low heat. Whisk in 2 tablespoons flour to make a roux. Drizzle in 1 cup broth to make a thick sauce, whisking the whole time.
4. Pour sauce over vegetables in large pan. Stir. Add lemon zest, lemon juice, stir again, and taste for seasoning.
5. Serve warm with snipped chives on top.
3 baby leeks or Texas onions with the green tops, washed well and thinly sliced
1 clove garlic, finely minced
1/4 tsp+1/4 tsp sea salt
dash of white pepper
2 cups baby carrots, halved (or quartered, if they are huge)
1 1/2 cups fresh English peas
10-15 ears fresh baby corn, husked
1/4 cup+ 1 cup vegetable broth
handful of snow peas, trimmed at the ends
1 bunch enoki mushrooms, cut from main root/stem and gently rinsed
2 Tbsp unbleached white flour
dash of fresh lemon zest (literally just a quick grate or two)
1 tsp fresh lemon juice
2 Tbsp snipped chives
1. Melt 1 tablespoon butter in a large pan. Add leeks and garlic and cook for about 5 minutes. Season with 1/4 tsp salt and white pepper.
2. Add carrots, peas, and baby corn. Cook 5 minutes and add 1/4 cup vegetable broth or water. Cook partially covered for about 10 minutes, or until carrots and corn are tender. Add snow peas and enoki mushrooms. Toss and remove from heat.
3. In a separate small pot, melt remaining butter over medium-low heat. Whisk in 2 tablespoons flour to make a roux. Drizzle in 1 cup broth to make a thick sauce, whisking the whole time.
4. Pour sauce over vegetables in large pan. Stir. Add lemon zest, lemon juice, stir again, and taste for seasoning.
5. Serve warm with snipped chives on top.
1 comment:
I wonder what the difference between green onions and baby leeks. Are they the same plant? I'm confused.
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