Tag Archives: carrots

Saffron-and-White-Wine-Braised Spring Vegetables

Saffron & White Wine Braised Spring Vegetables

It’s day five of my blogging event: “How to host an elegant, flavorful, vegan, gluten-free dinner party” in which I feature recipes created by the wonderful Viviane Bauquet Farre of food and style. My husband and several of his friends have transitioned to a vegetarian diet and several of them are also avoiding dairy and gluten, so when I decided to celebrate G’s birthday with a dinner party, I knew I needed to turn to my friend Viviane who features such refined recipes which also happen to be meat free. Today’s installment is the fourth of that five-course meal – the main course, in fact. For dessert, you’ll just have to check back tomorrow.

For this course, I got to experiment with fresh vegetables from the farmer’s market I’ve been dying to use, like English peas and fava beans. If you’re going to choose between the two, English peas are way easier to prepare. You just have to pop the peas out of the pod and they’re ready to go. Fava beans, on the other hand, require several steps. The beans within the pods are coated with a little jacket that needs to be removed as well. For this recipe, I actually prepared both and it took all day. Luckily, I was able to stream three episodes of This American Life while I shucked, blanched and peeled.

Fresh Peas

I prepared the fava beans by following the first part of a recipe by LocalLemons. First I had to remove the beans from their pods. Rinse them. Blanch them for 30 seconds and then pull off the outer layer from each bean. The inner bean is bright green and more fragile. After 3 hours of work, I forgot to photograph the bright green inner beans, but you can see what they look like over at the LocalLemons post. Here’s what they look like during step one and two.

Fava Beans removed from the pod

Fava Beans after blanching

This dish is truly scrumptious. It is lighter than risotto because there is no butter and no Parmesan cheese, but the saffron, wine and garlic more than make up for flavor. I would make this dish again in a minute and look forward to varying the vegetables depending on what’s in season.

Young Carrots

Saffron and White Wine Braised Spring Vegetables
Adapted from a recipe by Viviane Bauquet Farre, with permission
Served over Quinoa-Millet Pilaf (version also included below)

serves 4

For the vegetables
1/4 cup extra virgin olive oil
2 large shallots – skinned, quartered and finely sliced
1 teaspoon saffron threads – gently pounded in a mortar to a coarse powder
1 1/2 cups dry white wine
2 garlic cloves – skinned and finely chopped
2 medium, young carrots – peeled and cut in 1/8″ x 1″ sticks
4 oz shelled fresh English peas
8 oz asparagus – stalk ends snapped off and spears cut on the diagonal in 1″ pieces
1/2 teaspoon sea salt
freshly ground black pepper to taste
A handful of fresh baby arugula

For the quinoa-millet pilaf
1 Tbsp extra virgin olive oil
1-2 shallots, diced finely
1 clove of garlic, peeled and bashed
½ cup millet
½ cup quinoa (rinsed well)
2 ½ cups vegetable stock
Sea salt to taste (about 1/2 tsp)
About a cup of shelled fava beans

Method

1. To get the quinoa-millet pilaf started, put the quinoa in a fine-mesh strainer and place a bowl underneath. Rinse with cold water while rubbing the quinoa between your fingers. The water will become cloudy. Drain, and repeat this process with fresh water two more times. Strain excess water and set aside. Heat the olive oil in a saucepan over medium heat. Add the shallots and sauté for about 4 minutes, or until soft. Add the garlic and sautée for another minute. Now we are going to toast the grains so that they have a rich, nutty flavor. Add the millet, and sauté for 5 minutes, stirring frequently. Now add the quinoa and sauté for 2 to 3 minutes more. Again, stirring frequently to coat the grains with the olive oil, shallots and garlic. Add the vegetable stock and salt and bring to a boil. Reduce heat, simmer, covered for about 30 minutes, or until the water is absorbed. Fluff before serving

2. Now that the quinoa-millet is cooking, it’s time to do the vegetables. Heat the olive oil in a wide, heavy-bottomed skillet over medium-high heat. Add the shallots and sauté for 1 to 2 minutes until they have softened. Add the wine, saffron, and garlic. Bring to a full boil and then reduce heat to between medium and medium-low. Cover the pan and simmer for 5 minutes. Add the carrots, toss well, cover the pan and simmer for 10 minutes. During my dinner party, I actually paused the dish here while we were eating and the carrots steeped in the saffron-wine-garlic sauce (with no heat) for about 20 minutes. This had the delightful effect of infusing them with intense saffron flavor. You could try it that way.

3. Add the peas and asparagus, toss well, cover the pan and continue to simmer for 5 minutes until the asparagus are tender but still a bit crunchy. Uncover the pan. Raise heat to high, add the salt, black pepper to taste and the arugula. Toss until the arugula has wilted, about 30 seconds to 1 minute. Immediately remove from heat.

4. To serve, spoon the pilaf into shallow bowls. Top with the braised vegetables. Drizzle with the pan juices. Garnish with a drizzle of olive oil. Serve immediately.

Optional fava bean addition:
Sautée the fava beans over medium high heat in a separate sautée pan, with some olive oil and pepper for about 3 minutes. Serve as a garnish on top.

Young Carrots

Jamie Oliver’s Roasted Root Vegetables

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Roasted parsnips, potatoes and carrots

I’ve been working on perfecting roasted root vegetables for awhile. Getting them to come out of the oven crispy on the outside and creamy on the inside is no small feat. Should you parboil first? How hot should the oven be? I’ve gone back and forth about the parboiling question. For years, I’ve been too lazy to bother and I thought that I was getting by just fine. That all changed the other day, when I followed the recipe in Jamie Oliver’s latest book, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. He got me to parboil again and I don’t think I will ever go back.

Click on the book to see more:

The other revelation? Heat the olive oil, along with the smashed garlic cloves and rosemary in the roasting pan first, on the stove top. Then toss the vegetables in the heated, flavored oil to coat (before roasting in a 400˚F oven). The vegetables roast evenly, and the flavor diffuses throughout.

See the nice browning on the potatoes? That comes as a result of scuffing up the potatoes while draining them in the colander. Scuffing the potatoes increases the surface area exposed to the warm air, shortening the time for moisture to evaporate the starches (sugars) to caramelize and turn brown.

And of course, don’t break the cardinal rule: make sure the vegetables are not overcrowded. Overcrowding in the roasting pan leads to “steaming” which produces limp, soggy vegetables that can’t brown. Make sure there is only one layer of vegetables and adequate space between them.

Jamie Oliver's Roasted Root Vegetables
 
Prep time
Cook time
Total time
 
Hearty roasted root vegetables perfect for Thanksgiving and throughout the autumn and winter months.
Author:
Recipe type: Side dish
Cuisine: British
Serves: 4-6
Ingredients
  • 2 medium Idaho potatoes
  • 6 parsnips
  • 6 carrots
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • sea salt and freshly ground black pepper
  • olive oil
Instructions
  1. Preheat your oven to 400°F
  2. Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Strip off the rosemary leaves from the stalks.
  3. Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked
  4. Put a large roasting pan over medium heat and either add 2 Tbsp of olive oil. Add the garlic and rosemary leaves. Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
  5. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Roasted carrots, parsnips, and potatoes

Classic Beef Stew

Beef Stew

Beef Stew

I think of November as comfort food month, so I thought I’d kick things off by making some beef stew. It’s easy, healthy and relatively affordable. What more could you want?

Time-saving tips:
Buy beef cubes pre-cut
Buy baby carrots and throw them in whole
Buy little red potatoes and just slice them in half

Ingredients

2 Tbsp extra virgin olive oil
3 cloves garlic, minced
2 lbs Beef Chuck cut into 1 inch pieces (you can buy it that way at the store)
2 Tbsp unsalted butter
1 large onion, chopped
1/4 cup flour
2 cups beef stock
1 cup red wine
1 Bay leaf
2 tsp dried thyme
Salt and pepper to taste
1 can (14.5 oz) ready-cut diced tomatoes
3 cups baby red potatoes, cut in half
1 bag (16 oz) frozen peas, thawed

1. Heat olive oil in dutch oven over medium heat. Add garlic and sautée for 1 minute.

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