Lemon And Herb Vegetable Melange

5 years ago

 

Lemon And Herb Vegetable Melange

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I eat meat, but I do have a lot of vegan tendencies. This dish is hearty enough to eat as a main course if you serve it with a grain, like barley or wheatberries. Or, it’s great as a side dish to simply-cooked fish, chicken or pork. I made a huge amount and am taking it with me for lunch all weak and eating it cold. I’m serving it with pesto and pasta for dinner another nite. It’s fresh tasting, light, and you really can do a lot with it.

First, saute some shallots and garlic with some herbs. Pour in broth. This will be  the liquid your vegetables will cook in.
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Add the potatoes to the liquid.
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Next, some cute baby carrots…    Aside from being good for your eyes, carrots also strengthen all of your internal organs and are good for digestion.
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And baby zucchini…     Zucchini is a very cooling vegetable; it clears extra heat from the body and quenches thirst.
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Asparagus…     Asparagus clears the lungs and is particularly good for bronchitis.
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Scallions…    The best thing to have when you are coming down with a cold!  Scallions will help you sweat out the toxins.
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And fava beans. I used frozen fava beans, because peeling the skins off of the fresh ones can be too time consuming. I was pleasantly surprised by how well the frozen ones tasted.   Fava beans are extremely high in fiber and are a good source of iron.  They also contain L-dopa — the drug used to treat Parkinsons disease.  I also added some fresh peas.  Fresh peas are much better than frozen ones.  Peas are good for your digestion and for treating constipation.
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Lemon And Herb Vegetable Melange
(serves 8)
Adapted from: The Meat Free Monday Cookbook

2 Tbs extra virgin olive oil
1 Tbs unsalted butter
3 shallots, chopped
2 garlic cloves, crushed
1 Tbs minced fresh rosemary
1 Tbs minced fresh thyme
salt and pepper
4 cups vegetable broth
2 lb small new potatoes, halved
1 lb baby carrots, ends trimmed
16 baby zucchini, ends trimmed and bodies cut into thirds
2 bunches asparagus, cut on the diagonal, into 2-inch lengths
1 lb frozen fava beans, cooked for a few minutes in boiling water, until thawed and slightly softened
2 cups fresh peas
10 scallions, ends trimmed and stalks cut into 2-inch pieces
zest of one large lemon
additional extra virgin olive oil or truffle oil to drizzle on the top

Heat the oil and butter in a large pot. Add the shallots, garlic, rosemary and thyme. Saute until the shallots and garlic are softened. Pour in the broth. Add salt and pepper to taste. Boil for 5 minutes.

Add potatoes and cook until barely tender, about 8 to 10 minutes.

Add carrots, zucchini, asparagus, fava beans, peas, and scallions. Cook, stirring occasionally, for about five minutes, or until the vegetables are slightly tender. Do not overcook; the veggies should still be slightly firm. Sprinkle lemon zest over the top and stir.

Divide among shallow bowls and drizzle oil on top.

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This entry was posted in Vegetables on January 28, 2013. Edit

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