Saturday, September 18, 2010
Recipe: Summer Vegetable Medley
Decided to finally pick some of my leeks. I havent grown too many of them this year- I am harvesting them at a young stage as i'm not sure how to do the "collaring" thing that you are supposed to do when growing fully matured leeks (to make sure you get more white part than green on the plants). First time growing them, and although they are a little fussy- in terms of thinning them out and transplanting them into the border, they were worth it. First carrots pulled as well! My dad planted them and i'm surprised about how well they have grown. They are a small sweet chantenay ("Chantenay Red Cored" to be exact) variety. Something very satisfying about pulling your first carrot! This is a delicious vegetable side dish, displaying the best flavours that come from fresh homegrown produce. My parent's like their veg particularly "well done" but i dont mind that sometimes. Leeks and courgettes are nice stir fried as well as slow cooked.
Summer Vegetable Medley (serves 3 as a side dish) 70p per portion
2 tbsp olive oil
2 cloves garlic
150g young leeks
100g young carrots
250g courgettes, sliced thickly
5 tbsp white wine
Handful parsley, finely chopped
½ tsp dried thyme
1 fresh or 2 dried bay leaves
80g frozen peas
Salt and pepper to taste
1. In a saucepan add the butter, olive oil, garlic, leeks, carrots and courgettes, and cook on a medium heat, covered, for 5 minutes.
2. Remove the lid and cook for a further five minutes.
3. Add the wine, parsley, thyme and bay leaves, and cook on a slightly higher temperature for 10 minutes, stirring occasionally.
4. Add the peas and cook for a further 5 minutes. Season to taste and serve.