I just love turning through the pages of a new or favorited cookbook. It just lights me up! I start dreaming up all the different flavors I want to combine... all the dishes I want to recreate with my own flare. Last year my best friend Alex gave me one of my favorite cookbooks: Plenty by Yotam Ottolenghi. Ottolenghi has 3 eyeball-seducing, saliva-enducing, cookbooks: Plenty, Ottolenghi, and Jerusulem. Each one has gorgeous full page recipe photos, unique thought-provoking flavor combinations and informative food facts like jersulam articokes are also called sunchokes and are similar to potatoes when you cook them. ** is a dish from **.
Anywho, I was flipping through the pages and this recipe for poached vegetables. Typically when I hear or read the word "poached" I think of something bland, boring and unflavored. Luckily the beautiful photo seduced me to read more. These vegetables were poached with broth AND wine so I knew they had to be good. Or at least that I had to try them because I'm always looking for new ways to make veggies.
I'm so happy I did! What an AMAZING, satisfying dish. It was so good I just had one big bowl for dinner. The sauce made me feel like I was indulging = made me feel satisfied. The warm, still slightly crisp vegetables made me warm and tingly inside (just make sure you're still paying attention!) Those wondering if the lemon caper sauce (made with Mayonnaise) is healthy.. time for a Mandy-ism. "Fat doesn't make you fat." It makes you feel satisfied and even releases endorphins and serotonin in your brain. Processed food makes you fat.
Process pictured above :)
Poached Vegetables with Lemon Caper Mayonnaise
Serves 4| Prep time 10 mins| Cook Time 20 mins | Plenty Cookbook
- 1 bunch small carrots, whole
- 6 spears broccolini (skinny broccoli spears), whole
- 1 bell pepper (or half a yellow and half a red), sliced thick
- 1 medium zuchini, cut in half
- 1-2 leeks, cut in half
- 1 large handful mixed mushrooms, whole
- 2 1/2 cups white wine
- 1 cup olive oil
- 2/3 cups lemon juice
- 2 bay leaves
- 1/2 onion, diced thin,
- 2 celery stalks, diced
- 1 tsp salt
- Make sauce recipe below and set aside
- Prepare vegetables in specified way
- In a large sauce pan boil the wine for 2-3 minutes
- Add all the other poaching liquor ingredients and bring to a strong simmer
- Start added vegetables starting with carrots and mushrooms.
- After 3 minutes add zucchini, leeks, bell peppers and broccolini.
- Simmer vegetables til cooked but still crunchy.
- Using tongs, lift the vegetables from the liquid and put on deep plates
- Optionally, spoon 1-2 spoons of liquid on top of vegetables (I didn't do this)
- Lightly scatter sauce over top of veggies
- Enjoy while veggies are still warm!
Lemon Caper Sauce
- 1/3 cup Veganaise or regular mayonnaise
- 1/2 teaspoon Dijon vinegar
- Juice of one lemon
- Zest of half lemon
- 2 tablespoons capers, chopped
- Water to taste
1. Mix sauce ingredients in small bowl. Add water 1 tablespoon at a time to make the sauce of desired consistency. I liked my thin.