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Braised summer vegetables with pistou
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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
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.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2017.