Braised Vegetables

Almost a meal in itself. You can vary the vegetables you use. The classic combination (as below) is leeks, carrots and peas. Lettuce, fennel, mange tout and green beans also work well in this dish.

This recipe will make enough for four people.

Equipment

• Pan with a lid (a sautee pan is ideal).

Ingredients

• 15g of butter
• 1 clove of garlic, thinly sliced
• 1/2 cup of cubed pancetta
• 4 spring onions, sliced. Separate the green parts from the white parts
• 4 carrots, diced
• 4 leeks, sliced  into pices about 15mm thick
• bowl of frozen peas
• 1/2 chicken stock cube
• Salt and pepper

Method

1. Finely slice the garlic, dice the carrots and slice the leeks.
2. Slice the sping onions dividing into white and green parts. They will be added at different times so need to be separated.
3. Melt the butter in the pan on a medium heat
4. When the butter has melted and is bubbling add the pancetta, white parts of the spring onions and carrots. Fry for 5 minutes stirring regularly.
5. Add the gralic and fry for a minute.
6. Add the leeks and fry until soft, stirring regularly.
7. Make the stock and add 125ml to the pan.
8. Season with black pepper.
9. When the stock starts to simmer, put the lid on the pan and move on to the lowest possible heat. Stir after 5 minutes.
10. After 10 minutes, remove the lid, stir and then add the peas and green parts of the sping onions.
11. If there is no liquid, add more stock.
12. Turn the heat up to medium, bring the liquid to a simmer.
13. When the peas are cooked, its ready.
14. Serve immeadiately.

Pictures

1. Finely slice the garlic, dice the carrots and slice the leeks.
   
2. Slice the sping onions dividing into white and green parts. They will be added at different times so need to be separated.
   
3. Melt the butter in the pan on a medium heat.
   
4. When the butter has melted and is bubbling add the pancetta, white parts of the spring onions and carrots. Fry for 5 minutes stirring regularly.
   
5. Add the gralic and fry for a minute.
6. Add the leeks and fry until soft, stirring regularly.
   
7. Make the stock and add 125ml to the pan.
8. Season with black pepper.
9. When the stock starts to simmer, put the lid on the pan and move on to the lowest possible heat. Stir after 5 minutes.
   
10. After 10 minutes, remove the lid, stir and then add the peas and green parts of the sping onions.
    
11. If there is no liquid, add more stock
12. Turn the heat up to medium, bring the liquid to a simmer.
13. When the peas are cooked, its ready.
    
14. Serve immeadiately.