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Braised baby spring vegetables
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Embrace the season with fresh and colorful spring vegetables.
Ingredients:
  • 40g butter
  • 62.50 gm dry white wine
  • 2 small leeks, trimmed, washed, cut into long thick strips
  • 2 bunches baby carrots, trimmed, peeled
  • 2 bunches baby asparagus, trimmed
  • 20.00 ml chopped fresh tarragon
Instructions:
  • In a large frying pan over medium heat, melt the butter until bubbling. Stir in the garlic and cook for 1 minute until fragrant. Pour in the wine and let it simmer for 2 minutes.
  • Toss in leek and carrot, cover, and simmer on low for 10 minutes, gently flipping vegetables halfway through. Introduce asparagus, cover, and simmer for an additional 3 to 4 minutes until veggies are tender.
  • Season with a pinch of salt and freshly ground black pepper. Present vegetables topped with a sprinkle of fragrant tarragon.

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