Braised baby spring vegetables
Delight in the fresh flavors of spring with our Braised Baby Spring Vegetables recipe! This dish features tender carrots, leeks, and asparagus, all beautifully cooked in white wine and butter, and accented with fragrant garlic and tarragon. Perfect as a side or a light main, it's a delicious way to enjoy seasonal produce.
- 07 Jun 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Braised baby spring vegetables are a delightful and vibrant dish that showcases the best of spring’s produce. This recipe combines tender carrots, fresh leeks, and crisp asparagus, all enhanced with the flavors of white wine, garlic, and tarragon. Perfect as a light main dish or a flavorful side, these vegetables are cooked to perfection and are sure to be a hit at any meal.
Ingredients:
Instructions:
- Clean and peel the carrots, then cut them into bite-sized pieces.
- Trim and slice the asparagus into 2-inch pieces.
- Slice the leeks into thin rounds. Ensure they are thoroughly washed to remove any grit.
- Mince the garlic cloves.
- In a large skillet or sauté pan, melt the butter over medium heat.
- Add the minced garlic to the pan and sauté for about 1 minute, stirring constantly, until fragrant.
- Add the sliced leeks to the pan and cook, stirring occasionally, for about 5 minutes until they soften.
- Add the carrots to the pan and stir to combine with the leeks and garlic. Cook for an additional 5 minutes, allowing the carrots to begin to soften.
- Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for about 2 minutes until the wine reduces slightly.
- Stir in the asparagus pieces and combine them with the other vegetables.
- Lower the heat to medium-low, cover the pan, and allow the vegetables to cook for about 10-15 minutes. Stir occasionally until all the vegetables are tender but not mushy.
- Sprinkle the finely chopped fresh tarragon over the vegetables. Stir to combine and cook for an additional minute to let the flavors meld.
- Transfer the braised baby spring vegetables to a serving dish. Enjoy as a delicious side dish with your favorite main course!
Tips:
- Use fresh and young vegetables for the best flavor and texture.
- Don’t overcook the vegetables; they should be tender yet still retain some crunch.
- Adjust the seasoning to your taste. A pinch of salt and pepper can elevate the flavors.
- Feel free to add other spring vegetables such as peas or radishes for variety.
- Serve immediately after cooking to enjoy the vegetables at their best.
By following these simple steps, you’ll find that braising brings out the natural sweetness and tenderness of these baby spring vegetables. The combination of butter, garlic, white wine, and tarragon adds depth and richness to the dish, making it a delightful addition to any table. Enjoy your delicious and healthy braised baby spring vegetables and savor the fresh flavors of the season.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 9g | 23% |
| Sugar 13g | 13% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.56g | 12% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 1200ug | 133% |
| Choline 50mg | 9% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 3.23mg | 20% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 31% |
| Vitamin E 3.54mg | 24% |
| Vitamin K 130ug | 108% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.49mg | 0% |
| Iron, Fe 6mg | 54% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 1020mg | 30% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 1.36mg | 12% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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