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Poached Baby Vegetables with Caper Mayonnaise

August 7, 2014

This was part of our main course for our recent Picnic Contest. I picked this recipe because it was kind of rustic looking with the vegetables not trimmed too much, and I thought it would go with our theme.  But I was surprised at how tasty it was. I would make this again. Just add a rotisserie chicken and you’ve got a nice meal!

chicken, veggies, and hand pies

Poaching liquid:

2 1/2 cups dry white wine

1 cup olive oil

2/3 cup lemon juice

2 bay leaves

1 small onion, cut in half

2 celery stalks

1 tsp salt

Vegetables: 

1 bunch small carrots, peeled and cut lengthwise

8 baby zucchini, cut in halves or quarters lengthwise

4 baby fennel, cut lengthwise

asparagus, baby leeks, baby turnips, green beans, or other baby vegetables

Mayonnaise: (measurements are approximate – adjust to taste)

1/2 cup mayonnaise (store bought or homemade)

2-3 Tbsp finely chopped capers

1/2 tsp dijon mustard

zest and juice of 1 lemon (or less–it may not need that much juice)

small garlic clove, pressed

salt to taste

Prepare the vegetables, washing them thoroughly but not trimming off all the ends of the stalks/leaves. Cut them in pieces that are roughly similar in size for even cooking.

Make the poaching liquid: Boil the wine for 2-3 min. Add the rest of the ingredients and bring to a simmer.

Add longer cooking vegetables such as carrots, fennel, and turnips first. After about 3 minutes, add zucchini, asparagus, leeks, green beans and cook for another 3-4 minutes. The vegetables should be cooked but still a bit crunchy.

poaching the vegetables

Serve the vegetables with some of the poaching liquid spooned over top and a dollop of mayonnaise (and maybe some chicken too). You could serve it warm, but it’s also good cold/room temperature.

(Recipe adapted from Plenty by Yotam Ottolenghi)

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From → Vegetables

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