Braised Spring Vegetable Medley Food

BRAISED SPRING VEGETABLES

Steps:

• Heat butter in a large skillet over high heat until sizzling.
• Add radishes and cook on one side until dappled golden brown (about 5 minutes).
• Turn radishes a sear for 3 minutes more - transfer to a bowl.
• Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
• Add garlic and cook 30 seconds.
• Add scallions (cut side down), cook until light golden (about 2 minutes).
• Pour in wine and boil (about 2 minutes).
• Toss in asparagus, chard stems, snap peas, and broth.
• Season with salt and pepper.
• Cover and simmer for 2 minutes.
• Toss in chard, peas, and lettuce; season with more salt and pepper.
• Cover and cook until wilted (about 3 minutes).
• Stir in cheese.
• Serve with dumplings, polenta, or noodles.

BRAISED SPRING VEGETABLE MEDLEY

Steps:

• Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
• Ladle stew into deep bowls. Top with pesto sauce and serve.

ITALIANO CHICKEN AND PASTA MEDLEY

Steps:

• Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
• Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
• Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

THREE-IN-ONE BRAISED VEGETABLES

Steps:

• Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
• Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
• Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.

BRAISED PEAS WITH SPRING ONIONS AND LETTUCE

Steps:

• Slowly heat the butter(he says a nob of butter not a TB) and a good glug of olive oil in a pan.
• Add the flour and stir around.
• Slowly add the stock.
• Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
• Put the lid on and simmer for five minutes or until tender.
• Salt and pepper to taste, squeeze in a bit of lemon juice, and drizzle with oil. Serve!