Seasonal Cooking& serve with…. potato and vegetable accompanimentsSummerSpringRecipes

Raspberry scented poached vegetables

Serves 4

1 large or two smaller red peppers

1 leek

1 carrot

½ a fennel bulb

4 tablespoons olive oil

2 tablespoons raspberry or herbed wine vinegar

250 ml water

25g bunch of mixed fresh soft leaved herbs (tarragon, flat leaved parsley, basil)

2-3 sprigs of basil, torn to serve

Salt and freshly ground black pepper

Cut the pepper in half lengthways and then in half again and then again. Remove the white membrane and seeds. Trim the leek and slice on a slight diagonal. Peel and dice the carrot and roughly dice the fennel bulb. Roughly chop the soft herbs.

Put the olive oil, vinegar and water into a high sided frying pan with a lid.

Add the prepared vegetables and soft herbs. Bring the contents of the pan to a gentle simmer over a medium heat and then turn the heat to low and allow them to poach gently for about 15-20 minutes or until just soft. Turn the pepper pieces occasionally so that they cook evenly.

When the vegetables are cooked remove the pan from the heat, season with a few twists of black pepper and scatter over the torn basil leaves.   Serve hot or leave to cool and serve as a salad.

For a light dinner these beautiful vegetables go exceptionally well with the Pomme de terres solognotes, https://wordpress.com/post/stirringstuff.com/420

Warm salad of fragrant poached vegetables served with pommes de terres solognotes. A light and delicious vegetarian meal.