Glazed Buttery Spring Vegetables
A mélange of the freshest spring vegetables is as beautiful as it is flavorful. I learned how to make this recipe in a village outside of Paris from a local asparagus farmer. The ideal version of this dish is to find in-season baby vegetables or trim down full-sized vegetables to create a delicate assortment that creates a pretty visual. Cooking times vary, so the key is to cook vegetables with similar cook times together, then combine them all when serving.
- Serves
- 6
Directions
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Prepare the root vegetables: In a small skillet over medium heat, melt 2 tablespoons of butter, 2 tablespoons of sugar, honey, and a one teaspoon of salt. Toss the carrots thoroughly until coated. Add 1/4 cup water or enough to just cover the carrots. Simmer over low heat until the water is mostly evaporated, 10 to 12 minutes. When the carrots are fork tender, remove from heat, drain excess water, and move to a large bowl covered with foil.
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In a separate large skillet, melt 2 more tablespoons of butter over medium heat, the rest of the white sugar, and another half teaspoon of salt. Toss the onions and celery through until coated. Do NOT add water. Sauté over low heat until the onions are soft and translucent, and the celery is fork tender.
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In the same skillet with the onions, melt the last tablespoon of butter and return to over medium heat. Toss in the garlic and mushrooms and season with a half teaspoon of salt and white pepper. Sauté until the mushrooms are cooked and most of the water content is evaporated, about 4 or 5 more minutes. Stir regularly to prevent from burning. Use a slotted spoon to transfer the onions, celery, and mushrooms to the bowl with the carrots. Cover with foil.
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Prepare the greens: Fill a bowl with ice water and set aside. In a medium saucepan, bring water to a gentle boil. Add the green beans, peas, fava beans, and asparagus. Cook until tender and bright, about 4 minutes. Use a wired mesh strainer to remove the greens to the ice water. After a few minutes, drain, and add the greens to bowl with mixed vegetables.
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Toss the vegetables with sherry, lemon juice, thyme and adjust salt and pepper to taste. Pour the bowl of vegetables into the largest skillet and reheat over low for one minute just to warm up the greens after the ice bath. Serve warm.
From Shawnie's class “Evening in Paris”
