Steamed Spring Vegetables in Warm Leek Vinaigrette

Name: Steamed Spring Vegetables in Warm Leek Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1 cup chicken broth, homemade or low-sodium canned; 6 leeks, white and light green parts only, washed well; 3 artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice; 18 small red potatoes (about 1 inch in diameter); 4 large carrots, peeled and cut on an extreme diagonal into i-inch-thick slices; 1 bunch thin asparagus, ends snapped off; 2 cups fresh morels, cleaned; 1 teaspoon fresh lemon juice; 1 teaspoon extra-virgin olive oil; Salt and freshly ground black pepper to taste; 1 scallion, trimmed and chopped; 2 tablespoons chopped fresh mint

Servings: persons

1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
6 leeks, white and light green parts only, washed well
3 artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice
18 small red potatoes (about 1 inch in diameter)
4 large carrots, peeled and cut on an extreme diagonal into i-inch-thick slices
1 bunch thin asparagus, ends snapped off
2 cups fresh morels, cleaned
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 scallion, trimmed and chopped
2 tablespoons chopped fresh mint

1
Place the wine, chicken broth and leeks in a medium-size saucepan.
2
Bring to a boil over medium-high heat.
3
Reduce heat and simmer until the leeks are soft, about 30 minutes.
4
Remove the leeks from the liquid and discard.
5
Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes.
6
Set the pan aside.
7
Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes.
8
Scrape out the chokes.
9
Steam the potatoes until tender, about 25 minutes.
10
Steam the carrots until tender, about 12 minutes.
11
Steam the asparagus until crisp-tender, about 5 minutes.
12
Steam the morels until softened, about 3 minutes.
13
As the vegetables and potatoes are done, set them aside.
14
When cooled to room temperature, arrange on platters for easy access at the buffet.
15
Just before serving, warm the leek liquid over low heat.
16
Whisk in the lemon juice, olive oil, salt, pepper and scallion.
17
Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint.
18
Serve immediately at the buffet.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup dry white wine, 1 cup chicken broth, homemade or low-sodium canned, 6 leeks, white and light green parts only, washed well, 3 artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice, and more.

Yes, Steamed Spring Vegetables in Warm Leek Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!