Braised spring vegetables
- March 2015
- Serves 6
- Hands-on time 15 min, oven time 1½ hours
Raymond Blanc’s vegetarian side dish recipe is made using the freshest spring vegetables including Swiss chard, baby turnip and baby yellow beetroot.
- 4.2g (0.6g saturated)
- 10.8g (8.8g sugars)
If you can’t get your hands on just-out-of-the ground, market-fresh veg, we recommend using good quality chicken stock instead of water.
If you can’t find any of the above veg, substitute with whatever looks beautiful when you do your shopping.
Raymond’s tip:season lightly at the beginning. You can always add more, but you can’t take it away.
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