Spring Vegetables Braised in Olive Oil

This melange of vegetables–seasonally named due to their collective springtime appearance–works well thanks to complementary cook times. Leeks and fennel become meltingly soft and sweet during a long cook, while sturdier carrots and new potatoes retain texture. A new potato can be of any variety, harvested early while still small; these are sweeter and more delicate than their larger counterparts. Sliced lemon infuses the olive oil and is edible, peel and all, giving a pleasing puckery contrast. A baguette or wedge of crusty bread would make a delightful accompaniment to capture the olive oil’s newfound flavors.

Spring Vegetables Braised in Olive Oil

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 5 hours and 40 minutes
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  • 1 medium leek, white and light green parts only, well rinsed and sliced into 1” rounds
  • 1 small head fennel, stems and fronds removed, halved and sliced into wedges 1” wide
  • 8 oz baby carrots, scrubbed and sliced in half lengthways
  • 8 oz whole new potatoes or waxy potatoes such as red or Yukon Gold cut into 1” cubes 
  • 1 whole lemon, scrubbed and cut into ¼” thick wheels, seeds removed
  • ⅓ cup fresh dill fronds, divided
  • 1 cup olive oil, divided


1) In a large bowl, gently mix leek, fennel, carrots, potatoes, lemon, and half of dill with 1 tsp salt and ½ tsp ground black pepper. Divide vegetables between two Suvie pans, lightly pressing down to compact them into as even a layer as possible. Pour half of oil evenly over each pan. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 4 hours

2) After the cook, remove pan from Suvie and season vegetables to taste with salt and pepper. Divide vegetables between 4 bowls, sprinkle with remaining dill, and serve.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 4 hours.


Nutritional Information per serving (4 servings per recipe): Calories 579, Total Fat 54g, Total Carbohydrates 24g, Total Sodium 73mg, Total Protein 3g

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