In
AuthorJanella
Rating
Yields1 Serving
 4 baby carrots
 2 baby fennel bulbs
 ½ red onion, quartered
 2 celery stalks, cut into batons
 1 bunch of asparagus
 2 baby zucchini
 500 ml (17 fl oz/2 cups) white wine
 250 ml (9 fl oz/1 cup) olive oil
 juice of ½ lemon
 2 bay leaves
 1 tbsp peppercorns, any colour
 1 tsp unrefined salt
 2 tbsp dill tips, to serve
1

Use a veggie scrubber to clean your veg. Trimming only where necessary, cut the veggies into similar-sized pieces.

2

Pour the wine into a deep frying pan over medium heat and simmer for a couple of minutes, then add the oil, lemon juice, bay leaves, peppercorns and salt. Bring back to a simmer, add the carrot and fennel and poach for a couple of minutes, then add the onion and celery and poach for 2 more minutes. Finally, add the asparagus and zucchini and poach for 1 more minute. Be sure you don’t overcook them. You want them to keep their colour and still have a little crunch.

3

Using a slotted spoon or tongs, transfer the veggies to a large platter, then spoon some of the poaching liquid over the top. Finish with some dill tips.

4

Keep the liquid in an airtight container in the fridge for up to a week and use for poaching pretty much anything, or freeze for 3 months.

Ingredients

 4 baby carrots
 2 baby fennel bulbs
 ½ red onion, quartered
 2 celery stalks, cut into batons
 1 bunch of asparagus
 2 baby zucchini
 500 ml (17 fl oz/2 cups) white wine
 250 ml (9 fl oz/1 cup) olive oil
 juice of ½ lemon
 2 bay leaves
 1 tbsp peppercorns, any colour
 1 tsp unrefined salt
 2 tbsp dill tips, to serve

Directions

1

Use a veggie scrubber to clean your veg. Trimming only where necessary, cut the veggies into similar-sized pieces.

2

Pour the wine into a deep frying pan over medium heat and simmer for a couple of minutes, then add the oil, lemon juice, bay leaves, peppercorns and salt. Bring back to a simmer, add the carrot and fennel and poach for a couple of minutes, then add the onion and celery and poach for 2 more minutes. Finally, add the asparagus and zucchini and poach for 1 more minute. Be sure you don’t overcook them. You want them to keep their colour and still have a little crunch.

3

Using a slotted spoon or tongs, transfer the veggies to a large platter, then spoon some of the poaching liquid over the top. Finish with some dill tips.

4

Keep the liquid in an airtight container in the fridge for up to a week and use for poaching pretty much anything, or freeze for 3 months.

Poached Veggies
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