Steamed Spring Vegetables In Warm Leek Vinaigrette Food

SPRING VEGETABLES WITH WARM VINAIGRETTE

Steps:

• Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
• Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
• Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
• Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.

STEAMED SPRING VEGETABLES IN WARM LEEK VINAIGRETTE

Steps:

• Place the wine, chicken broth and leeks in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and discard. Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes. Set the pan aside.
• Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape out the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until tender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables and potatoes are done, set them aside. When cooled to room temperature, arrange on platters for easy access at the buffet.
• Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint. Serve immediately at the buffet.

WARM SPRING VEGETABLES

Steps:

• Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
• Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

LEEKS VINAIGRETTE

Steps:

• Bring a large pot of water to a vigorous boil and season liberally with salt.
• Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
• Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
• In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
• While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
• Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.

STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar and 1/2 teaspoon salt until salt has dissolved; add mustard, capers, and oil and whisk to blend. Season with salt; set vinaigrette aside.
• Bring 1 quart of water to a boil in the bottom of a saucepan fitted with a steamer basket. Place leeks in steamer basket, cover, and steam until cooked through, about 10 minutes.
• Drain leeks and transfer to a serving platter. Immediately cover with vinaigrette. Sprinkle with chives or parsley and serve immediately.

WARM LEEKS VINAIGRETTE (POIREAUX TIEDES EN VINAIGRETTE)

Steps:

• Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in olive oil, whisking constantly, until well combined; set aside.
• Trim leeks to about 6 inches, leaving only white and light-green parts. Trim roots, and cut leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.
• Place a metal steamer basket in a large saucepan. Fill with water up to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until leeks are tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place leeks in bowl with vinaigrette, and toss to combine. Serve hot or at room temperature.

STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE

Steps:

• Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
• Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.

VINAIGRETTE VEGETABLES

Steps:

• Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add zucchini and yellow pepper; cover and steam for 2 minutes or until vegetables are crisp-tender., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and thyme; shake well. Transfer vegetables to a serving bowl; add dressing and toss to coat.

CLASSIC LEEKS VINAIGRETTE

Steps:

• Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
• Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
• Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
• Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.