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Orange Scented Bourride Of Spring Vegetables
Yields: 1 serving(s) - Preparation Time: 15 minutes
Ingredients
- 4 ounce(s) baby turnips; cleaned and peeled
- 4 ounce(s) baby carrots; cleaned and peeled
- 2 baby fennel; washed and cut in halves
- 4 small artichokes; outside leaves trimmed and remove hairy choke
- With spoon
- 4 small leeks; white only, washed
- 1 celery heart cut into 1/4 inch slices
- 4 ounce(s) fine green beans; top and tailed
- 8 new potatoes; sliced 1/2 inch thick
- 1 medium onion; chopped
- 4 ounce(s) baby spinach; washed
- 2 medium ripe tomatoes; coarsely chopped
Orange Stock
- 1 orange; zest only
- 2 oranges; juice only
- 1 teaspoon(s) tomato puree
- 5 tablespoon(s) olive oil
- 5 1/2 pint(s) water
- 1 bay leaf
- 1 sprig fresh thyme
To Serve
Directions
- Whisk all the orange stock ingredients together to make the orange stock.
- In a casserole pan, fry the onion in a little olive oil until golden brown.
- Add the orange stock.
- Bring to the boil and lightly salt.
- Add turnip, carrots, fennel, artichokes, leeks, celery and new potatoes and cook for 20-30 minutes over a low heat until the vegetables are tender but still firm.
- In a separate pan, cook the fine beans in boiling salted water until tender and refresh in cold water.
- Into the casserole pan now add the tomatoes and then 2 minutes later, the spinach and beans.
- Correct seasoning spoon into large bowls and serve with.
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