The Recipe

Olive-oil Braised Spring Vegetables

Name: Olive-oil Braised Spring Vegetables
Prep time: 10 min
Cook time: 15 min
Ingredients: 1/2 cup extra virgin olive oil; 1/4 pound baby carrots, cut into bite-friendly segments 1/4 pound baby potatoes, cut into bite-friendly segments 2 baby fennel, trimmed & quartered 1/4 teaspoon fine grain sea salt 6 small spring onions (or scallions), trimmed 1/2 pound asparagus, tri; to serve: toasted pecans/fresh dill OR fresh thyme/micro greens

COOK TIME : 15 minutesPREP TIME : 10 minutes

From 101 Cookbooks

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Ingredients

DESCRIPTION

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.

INGREDIENTS

1/2 cup extra virgin olive oil
1/4 pound baby carrots, cut into bite-friendly segments 1/4 pound baby potatoes, cut into bite-friendly segments 2 baby fennel, trimmed & quartered 1/4 teaspoon fine grain sea salt 6 small spring onions (or scallions), trimmed 1/2 pound asparagus, tri
to serve: toasted pecans/fresh dill OR fresh thyme/micro greens

DIRECTIONS

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