INGREDIENTS FOR SERVING: 8-10 servings
12 baby carrots (red, yellow and white)
1 # each snow peas, baby turnips, rutabaga and baby turnips
2# baby cauliflower
1 bunch hen and chick radishes
1 bunch scallions
2 heads broccollini
6 baby artichokes
4 tablespoons butter
4 thyme sprigs
juice and zest from one lemon
3 teaspoons chopped chives
½ cup sorrel chopped
4 tablespoons chopped parsley
1 tablespoon parley chopped
1 cup white wine
2 cloves garlic
Salt and pepper
DIRECTIONS
Bring 4 gallons water to boil in 8 gallon pot. Blanch vegetables, one type at a time. When all vegetables have been blanched, reserve 3 cups of the stock, add wine and reduce to one cup. Vegetables may be may up to 24 hours ahead.
In a wide skillet, melt the butter, and add the thyme and garlic, sauté for one minute and reserved liquid. Add vegetables and reduced liquid. Simmer until heated through. Sprinkle with chopped herbs, salt and pepper. Serve at once.
FURTHER INFORMATION
You can substitute any baby vegetables for this dish. The Farmer’s Market is a great inspiration for finding the seasonal babies. Look For baby bok choy !
QUOTE
Sorrel is the key ingredient here. Try growing this magical “sour” herb
PAIRING NOTES
This dish is makes a perfect meal with a risotto and bread.
Spring: A Pea risotto with baby pea shoots.
Summer: A lobster Risotto with summer vegetables like beans radishes and artichokes.
Fall: A mushroom or squash risotto with baby root vegetables.
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