Poached Spring Vegetables

Poached Spring Vegetables

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  • 5 sprigs thyme
  • 4 whole peppercorns
  • 3 whole cloves (optional)
  • 2 bay leaves
  • 1 clove garlic, peeled
  • Cheesecloth and kitchen twine
  • 1 cup white wine
  • 1 1/2 cups water
  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1/2 onion, sliced
  • 8 small new potatoes (red, purple or Yukon gold), scrubbed and halved
  • 8 baby turnips, scrubbed and halved
  • 2 carrots, peeled and quartered
  • 1 bulb fennel, quartered
  • 8 stalks asparagus, tough stems removed
  • Chopped fresh parsley, for garnish
  • Prepared garlic sauce, aioli or mayonnaise, for serving (optional)


Place thyme, peppercorns, cloves, bay leaves and garlic in a piece of cheesecloth tied with twine.

Bring wine to a boil in a wide, deep saucepan for 2 minutes. Add cheesecloth bundle, water, oil, lemon juice and onions. Bring the liquid back up to a simmer. Add potatoes and simmer for 2 to 3 minutes. Add turnips, carrots and fennel and simmer an additional 3 minutes. Add asparagus and simmer until all vegetables are just fork-tender, about 3 minutes more.

Remove vegetables from broth and divide between 4 shallow bowls. Ladle a little bit of broth around the vegetables and sprinkle with parsley. Dollop with garlic sauce, aioli or mayonnaise to serve.

Special notes:

Save remaining broth, refrigerated, for up to 1 week and use in any recipe calling for vegetable broth.

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