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
- 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. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook & Starch Settings
Low, 4 hours
Starch: 0 minutes
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.
Nutritional Information per serving (4 servings per recipe): Calories 579, Total Fat 54g, Total Carbohydrates 24g, Total Sodium 73mg, Total Protein 3g