Sunday, May 13, 2012

Spring Vegetable Melange

Unsure whether I'd like the bed of vegetables on which the pork roasted, I thought a backup side dish was in order. It wasn't necessary to replace the fennel and leeks but turned out to be a good idea since there just wasn't enough of those delicious fennel and leeks.

Unable to find chervil, I simply used tarragon. And rather than buy chives for the one tablespoon called for, I skipped them entirely. Because I don't like things too saucy, I opted to reduce the pan sauce at the end and it really concentrated the flavors.

Spring Vegetable Melange
adapted from Cooking Club of America
click to print

2 tbsp butter, divided
1 tbsp vegetable oil
8 oz. button mushrooms, halved or quartered depending on size
1/4 c minced shallots
1 1/2 c chicken stock
1 c baby carrots, halved lengthwise
8 oz. asparagus, peeled if desired, cut diagonally into 1/2-inch pieces
1 c sugar snap peas, cut diagonally into thirds
2 tbsp chopped fresh tarragon
2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper

Heat 1 tablespoon of the butter and oil in large skillet over medium-high heat until butter is melted and oil is hot.

Cook mushrooms 4 to 6 minutes or until tender and golden brown, stirring occasionally.

Stir in shallots; cook and stir 30 seconds.

Add broth and carrots; bring to a boil.

Reduce heat to medium-low; cook, covered, 2 minutes.

Add asparagus and peas; increase heat to medium-high.

Cook, covered, 2 to 4 minutes or until vegetables are tender. Remove from heat.

Stir in tarragon, lemon juice, salt, pepper and remaining 1 tablespoon butter. Shake skillet or stir vegetables until butter has melted.

Serve immediately.
Transfer vegetables to a serving dish with a slotted spoon.

Reduce the pan juices until flavors are concentrated over medium-high heat.

Toss with vegetables; serve.

The description in the magazine suggested sopping up the pan sauce with bread. If you have bread, I recommend you try that. But if you don't, definitely reduce the sauce like crazy so the flavors stick right to the vegetables.

Next time I need a side dish to accompany a roast chicken, I'll do mashed potatoes and these vegetables. The sauce will go very well over chicken and potatoes.

  • butter: $0.09
  • button mushrooms: $1.16
  • minced shallots: $0.18
  • chicken stock: $0.24
  • baby carrots: $0.50
  • asparagus: $3.32
  • sugar snap peas: $0.70
  • fresh tarragon: $0.65
  • 2 tsp lemon juice: $0.30
Total: $7.14 or $1.79 for each of four servings.