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    Braised summer vegetables with pistou

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    Braised summer vegetables with pistou

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    500ml fresh vegetable stock
    300g baby new potatoes, halved
    200g chantenay carrots
    1 garlic clove, roughly chopped
    1 heaped tsp essential Waitrose dijon mustard
    2 tbsp olive oil
    ½ x 25g pack flat leaf parsley, roughly chopped  
    ½ x 20g pack tarragon, roughly chopped
    1 essential Waitrose courgette, cut into bite-sized pieces
    230g asparagus, trimmed and cut into bite-sized pieces
    120g peas or broad beans (fresh or frozen)
    3 tbsp crème fraîche

    Method

    1. Heat the stock in a large pan until just simmering. Add the potatoes and carrots, cover and cook for 20 minutes, until both are tender. Meanwhile, make the pistou. Pound the garlic until smooth using a pestle and mortar or blender, then add the mustard, oil and herbs. Season and pound again until the herbs are finely crushed.

    2. Add the courgette and asparagus to the pan with the potatoes and carrots; add a splash of water, if needed. Cook for 3 minutes, until tender. Add the peas (or broad beans) and simmer for 1 minute.

    3. Using a slotted spoon, scoop the veg into bowls, return the stock to the heat, add the crème fraîche, season and simmer for 1-2 minutes. Divide between bowls and serve with the pistou spooned on top and some toasted sourdough, if liked. 

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    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.

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