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Category: Sides
Prep Time: Cook Time: Total Time:
1 tbsp unsalted butter
1 bunch radishes, trimmed and quartered lengthwise
1 1/2 tbsp extra virgin olive oil
1 red onion, halved lengthwise and thinly sliced
3 thyme sprigs (optional)
Pinch sugar
Kosher salt
2 garlic cloves, very thinly sliced
1 bunch scallions, trimmed and halved lengthwise
1/4 cup white wine
1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch lengths
1 bunch Swiss chard (preferably red), leaves torn into bite-size pieces, stems cut into 1-inch lengths
1/2 lb sugar snap peas, trimmed
1 cup vegetable or chicken broth
Freshly ground black pepper
1 cup shelled fresh or frozen peas (about 1 pound in the shell)
1 small head Boston lettuce, torn into bite-size pieces
6 tbsp grated Parmesan
Cornmeal-herb dumplings (see recipe), or prepared polenta or buttered noodles.
Heat butter in a large skillet over high heat until sizzling. Add radishes and cook on one side until dappled golden brown, about 5 minutes. Turn radishes and sear for 3 minutes more. Transfer to a bowl.
Add oil to pan and stir in onion, thyme if using, sugar and a pinch of salt. Cook, stirring occasionally, until onion is golden brown, about 10 minutes (reduce heat if it starts to burn). Add garlic and cook 30 seconds. Add scallions, cut-side down; cook until light golden, about 2 minutes. Pour in wine and boil, stirring, for 2 minutes.
Toss in asparagus, chard stems, sugar snap peas and broth. Season with salt and pepper. Cover and simmer for 2 minutes. Toss in chard leaves, peas and lettuce; season with more salt and pepper. Cover and cook until wilted, about 3 minutes. Stir in cheese. Serve with dumplings, polenta or noodles.
Cornmeal-Herb Dumplings
Salt
1 cup all-purpose flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp chopped mint
2 tbsp chopped chives
1/2 cup buttermilk, more if needed
2 large eggs, beaten.
Bring a large pot of heavily salted water to a boil. Combine dry ingredients in one bowl and the herbs, buttermilk and eggs in another. Stir the wet into the dry until just combined into a very thick batter (if it is dough-like, add more buttermilk).
Drop batter a tspful at a time into boiling water. Simmer until cooked through (cut one open to test it), about 15 to 20 minutes. This will take longer if your dumplings are large. Turn off heat and let dumplings rest in cooking liquid until ready to use, up to an hour or until they start to fall apart. Serves 6
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BRAISED SPRING VEGETABLES
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Category: Sides
Prep Time: Cook Time: Total Time:
1 tbsp unsalted butter
1 bunch radishes, trimmed and quartered lengthwise
1 1/2 tbsp extra virgin olive oil
1 red onion, halved lengthwise and thinly sliced
3 thyme sprigs (optional)
Pinch sugar
Kosher salt
2 garlic cloves, very thinly sliced
1 bunch scallions, trimmed and halved lengthwise
1/4 cup white wine
1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch lengths
1 bunch Swiss chard (preferably red), leaves torn into bite-size pieces, stems cut into 1-inch lengths
1/2 lb sugar snap peas, trimmed
1 cup vegetable or chicken broth
Freshly ground black pepper
1 cup shelled fresh or frozen peas (about 1 pound in the shell)
1 small head Boston lettuce, torn into bite-size pieces
6 tbsp grated Parmesan
Cornmeal-herb dumplings (see recipe), or prepared polenta or buttered noodles.
Heat butter in a large skillet over high heat until sizzling. Add radishes and cook on one side until dappled golden brown, about 5 minutes. Turn radishes and sear for 3 minutes more. Transfer to a bowl.
Add oil to pan and stir in onion, thyme if using, sugar and a pinch of salt. Cook, stirring occasionally, until onion is golden brown, about 10 minutes (reduce heat if it starts to burn). Add garlic and cook 30 seconds. Add scallions, cut-side down; cook until light golden, about 2 minutes. Pour in wine and boil, stirring, for 2 minutes.
Toss in asparagus, chard stems, sugar snap peas and broth. Season with salt and pepper. Cover and simmer for 2 minutes. Toss in chard leaves, peas and lettuce; season with more salt and pepper. Cover and cook until wilted, about 3 minutes. Stir in cheese. Serve with dumplings, polenta or noodles.
Cornmeal-Herb Dumplings
Salt
1 cup all-purpose flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp chopped mint
2 tbsp chopped chives
1/2 cup buttermilk, more if needed
2 large eggs, beaten.
Bring a large pot of heavily salted water to a boil. Combine dry ingredients in one bowl and the herbs, buttermilk and eggs in another. Stir the wet into the dry until just combined into a very thick batter (if it is dough-like, add more buttermilk).
Drop batter a tspful at a time into boiling water. Simmer until cooked through (cut one open to test it), about 15 to 20 minutes. This will take longer if your dumplings are large. Turn off heat and let dumplings rest in cooking liquid until ready to use, up to an hour or until they start to fall apart. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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