Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Provençal Vegetables

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Provençal Vegetables Empty Provençal Vegetables

    Post by Lobo Sun 24 Jan 2016, 1:39 am

    Provençal Vegetables Img94l
    Provençal Vegetables
    Provençal Vegetables Translucent
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    Prep Time: 8 minutes
    Cook Time: 20 minutes
    Servings: 8
    These vegetables are slowly braised in a shallow bath of olive oil, a traditional cooking technique in the Provence region of France, where olive groves flourish. The oil preserves the taste, color and nutrients of the vegetables (qualities that would be diluted by braising in stock or wine) and imparts a mellow, complementary flavor. Serve the vegetables alongside our Spit-Roasted Brined Pork Loin.






    • 28

    Ingredients:


    • Olive oil as needed
    • 4 carrots, peeled and cut into 1-inch dice
    • 6 artichokes, trimmed, tough outer leaves
        removed and hearts quartered
    • 2 or 3 zucchini, cut into 1-inch dice
    • 2 or 3 summer squashes, cut into 1-inch dice
    • 2 or 3 shallots, peeled
    • 1 head of garlic
    • 1 1/2 lb. asparagus, trimmed
    • Salt and freshly ground pepper, to taste
    • 3 Tbs. chopped fresh flat-leaf parsley

    Related Recipes


    Provençal Vegetables Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

    Directions:

    In a large, wide fry pan over medium heat, pour in olive oil to a depth of 1/4 inch and heat until hot. Add the carrots and artichokes and stir until evenly coated with the oil. Reduce the heat to low, cover and gently braise the vegetables until they begin to soften, about 5 minutes.

    Add the zucchini, summer squashes, shallots, garlic and asparagus and stir to coat with the oil. Cover and cook, stirring occasionally, until the vegetables are tender, 13 to 15 minutes more. Season with salt and pepper, remove from the heat and stir in the parsley.

    Transfer the vegetables to a platter and serve immediately. Serves 6 to 8.
    Williams-Sonoma Kitchen.
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