Steamed Spring Vegetables in Warm Leek Vinaigrette
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, rubbed with lemon juice
- 18 small red potatoes (about 1 inch in diameter)
- 4 large carrots, peeled and cut on an diagonal into 1/2-inch thick slices
- 1 bunch thin asparagus, ends snapped off
- 2 cup morels, cleaned
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- salt and freshly ground pepper totaste
- 1 scallion, trimmed and chopped
- 2 tablespoon chopped fresh mint
Instructions
Yield: Six servings. Place the wine, chicken broth and leeks in a medium-size saucepan. Bring to a boll over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and set aside. Increase the heat slightly and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Set aside in the pan. Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape out the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until tender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables are done, set them aside. When cooled to room temperature, arrange on 6 plates. Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and sprinkle with mint. Serve immediately with popovers.