The perfect spring vegetable
If making the dish in advance, stop when the carrots are cooked, then when warming up, add the greens at last minute.
Ingredients
- 8 baby potatoes
- 30 g butter
- 4 young carrots peeled and cut halfway
- 2 onions quartered
- 2 baby turnip quartered or 200g radishes halved
- 1 sprig rosemary
- 1 tbsp honey
- 400 ml vegetable stock
- 1 bunch spring onion sliced
- 50 g wild garlic leaves optional
- 50 g baby spinach leaves
- Salt and pepper
Instructions
- Place the potatoes in a saucepan and cover with salted water. Bring to the boil and simmer for 25-30 minutes until the potatoes are fully cooked. Remove from the heat and drain the water. Cut the potatoes into quartered and keep warm.
- In the meantime, in a wide saucepan, over medium heat, warm the butter and add the carrots, turnip, and onions and rosemary.
- Sauté for 2 minutes to allow a light colouration and add the honey, and stock. Season well with salt and pepper.
- Cover with a cartouche or a lid and bring to the boil, then reduce the heat to low and simmer for about 12 minutes and add the cooked baby potatoes and continue to simmer for a further 5-8 minutes until the carrots and turnips are tender and most of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
- Scatter the spring onion, wild garlic leaves and spinach and toss to warm up and wilt the greens Remove from the heat and serve immediately.