Braised spring vegetables

Braised spring vegetables
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
91kcals
Fat
4.2g (0.6g saturated)
Protein
2.6g
Carbohydrates
10.8g (8.8g sugars)
Fibre
4.3g
Salt
0.3g
Calories
91kcals
Fat
4.2g (0.6g saturated)
Protein
2.6g
Carbohydrates
10.8g (8.8g sugars)
Fibre
4.3g
Salt
0.3g

Ingredients

  • 2 tbsp extra-virgin olive oil or unsalted butter
  • 2 medium onions, each cut into 6 wedges through the root
  • 250g carrots, cut in half lengthways, then into 3cm pieces
  • 6-8 baby yellow beetroot, peeled 
  • 100g baby turnips, peeled and cut into 6 wedges
  • 2 Swiss chard stalks, cut into 2cm batons
  • 150ml water (see tip about stock)

To serve

  • 100g breakfast radishes with leafy tops, halved diagonally
  • 2 little gem lettuces, cut in 6 lengthways through the root
  • 2 swiss chard leaves, cut into 5cm pieces
  • Small handful roughly chopped fresh flatleaf parsley

Method

  1. Heat the oven to 170°C/fan150°C/gas 3½. Heat the oil/butter in a large flameproof casserole over a medium heat and fry all the vegetables (apart from the serving veg) with a little salt and pepper for 5 minutes, stirring often. 
  2. Add the water (or see tip) and cook for 1-1½ hours with a lid on in the oven, until the veg are tender. Add the radishes, lettuces and chard leaves for the last 5 minutes of cooking, then taste and adjust the seasoning if needed.
  3. Serve in a large dish along with all the cooking juices, sprinkled with the chopped parsley.

www.raymondblanc.com

delicious. tips

  1. 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.

  2. Raymond’s tip:season lightly at the beginning. You can always add more, but you can’t take it away.

Recipe By

Raymond Blanc

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine