Braised Spring Vegetables Recipe

Name: Braised Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 cups radishes, trimmed and quartered; 1 1/2 tablespoons olive oil; 1 red onion, halved and thinly sliced; 3 sprigs fresh thyme; 1 pinch sugar; 1 pinch kosher salt; 2 garlic cloves, thinly sliced; 1 bunch scallion, trimmed and halved; 1/4 cup white wine; 1 lb asparagus, trimmed and cut into 1 inch lengths; 1 bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths); 1/2 lb sugar snap pea, trimmed; 1 cup vegetable broth; 1 pinch ground pepper; 1 cup peas, shelled; 1 head boston lettuce, torn into bite-sized pieces; 6 tablespoons parmesan cheese

Servings: persons

1 tablespoon unsalted butter
2 cups radishes, trimmed and quartered
1 1/2 tablespoons olive oil
1 red onion, halved and thinly sliced
3 sprigs fresh thyme
1 pinch sugar
1 pinch kosher salt
2 garlic cloves, thinly sliced
1 bunch scallion, trimmed and halved
1/4 cup white wine
1 lb asparagus, trimmed and cut into 1 inch lengths
1 bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths)
1/2 lb sugar snap pea, trimmed
1 cup vegetable broth
1 pinch ground pepper
1 cup peas, shelled
1 head boston lettuce, torn into bite-sized pieces
6 tablespoons parmesan cheese

1
Heat butter in a large skillet over high heat until sizzling.
2
Add radishes and cook on one side until dappled golden brown (about 5 minutes).
3
Turn radishes a sear for 3 minutes more - transfer to a bowl.
4
Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
5
Add garlic and cook 30 seconds.
6
Add scallions (cut side down), cook until light golden (about 2 minutes).
7
Pour in wine and boil (about 2 minutes).
8
Toss in asparagus, chard stems, snap peas, and broth.
9
Season with salt and pepper.
10
Cover and simmer for 2 minutes.
11
Toss in chard, peas, and lettuce; season with more salt and pepper.
12
Cover and cook until wilted (about 3 minutes).
13
Stir in cheese.
14
Serve with dumplings, polenta, or noodles.

689

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 cups radishes, trimmed and quartered, 1 1/2 tablespoons olive oil, 1 red onion, halved and thinly sliced, and more.

Yes, Braised Spring Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Spring Vegetables

How did you like this recipe?

Frequently Asked Questions