EARLY SPRING VEGETABLES
Last week, I discussed our natural preference for lighter foods as spring arrives. One of the first things we look forward to are fresh vegetables but Nature doesn’t always run by our calendar. If winter lingers or more often if the holidays fall early, fresh produce isn’t available for special menus. That used to be a problem but, now, with air transport and flash freezing, most vegetables are in stores all year. Perhaps they’re not as young and tender as locally grown, but the taste and spirit of the season is still conveyed.
Over the years I’ve written many posts on different aspects and varieties of spring vegetables. You can check them out at these links April 12, 2012, April 19, 2013, April 21, 2014, May 17, 2014, April 9, 2015, April 23, 2015, March 31, 2016, April 6, 2016 , April 20, 2017, March 15, 2018, April 2, 2020 and March 11,2021.
Two tips on dealing with fresh or frozen vegetables at any season; first, they can always be made a bit special by preparing them in 2 quick ways. One to glaze them; boil or steam them to crisp tender, then sauté them with butter (about 1 Tbs. per pound) and appropriate seasonings until well coated and shiny. See carrots below. Two: braise them by immersing them in a flavored liquid, covering the dish and slow baking until vegetables are tender. See leeks below.
Second tip: adding herbs is the easiest way to flavor vegetables, especially in spring when herbs sre themselves, a new spring growth.
This year because the holidays run concurrently, I’m hoping the markets will be filled with lots of fresh choices, but in case the weather doesn’t cooperate, I’m going to focus on 12 cooked side dish and 1 salad recipe for 9 standby vegetables which will always deliver the desired effect in presentation and taste for spring meals.
RECIPES
Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.
For Marinating: A vinaigrette of choice is best
For Saucing: A plain white sauce is good or optionally for 4 servings combine
1 cup cooled cooking water
1 Tbs. cornstarch
Lemon pepper to taste
Dissolve the cornstarch in the liquid and bring to a simmer, stirring constantly until thickened. Add seasoning to taste. For a richer sauce, add 1 beaten egg yolk to the cooled sauce and reheat, over low, stirring constantly until sauce is quite thick. Check to adjust seasoning.
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.
Thyme Baked Carrots: Serves 4
1 lb. carrots-small regular carrots are best for this-peeled, julienned (¼ x 3 inches)
1 cup chicken or beef stock
2 Tbs. chopped fresh thyme-parsley, marjoram or sage will also due
2 Tbs. butter
Place the vegetables in a shallow baking dish, pour the stock over, season, scatter the thyme on top and dot with butter. Bake at 350 deg. for 35-40 min. until stock is absorbed and carrots are tender. Serve warm.
Orange Glazed Carrots: Serves 6- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand
1 lb. baby carrots-cleaned and sliced on an angle
2 Tbs. butter
2 oranges
½ tsp. nutmeg
Boil carrots 7-9 min. until crisp tender, drain. Zest one orange and squeeze both. Place the juice, butter, zest and nutmeg in a skillet. When butter melts, add the carrots and sauté with rest of the ingredients over low heat, stirring gently for about 2-4 min. until glazed. If making ahead, reheat gently in the microwave and garnish with parsley.
Braised Leeks: Serves 6
Leeks are prone to retain soil. To clean cut to within 1 inch of the white part, soak well and hold under running water. If some dirt is still visible, cut them in half lengthwise.
6-8 Leeks-cleaned
1 cup + chicken broth
6 Tbs. Butter
Salt
Steam the leeks in a covered pot with the broth and salt to taste until tender. Drain and melt the butter in a pan, add the leeks and cook over medium heat, turning often, until lightly colored. Check salt and serve hot with butter pored over. Garnish with parsley or dill.
Braised Fennel: Serves 6
Simply replace the leeks in the above recipe with 3-4 trimmed fennel bulbs.
Leek and Potato Bake: Serves 4
2 large leeks trimmed –equal quantity of ramps about 6 to 8
2 lb. potatoes- a more floury variety is best here – Idaho, Russet, Eastern All-Purpose
1 ½ cups light cream
6 oz. Brie cheese sliced
Trim leeks (ramps), cut across in ½ inch slices and blanch for 1 min. Pierce the potatoes and microwave for 2 min. cool and slice thin. Put half the potatoes in a shallow baking dish and spread out to the edges and cover with 2/3rd of the leeks (ramps). Cover with the rest of the potatoes and tuck the other 1/3rdof leeks and the cheese around and slightly under the potatoes. Pour the cream over and bake in a preheated 360 deg. oven for 1 hour until potatoes are tender. Cover with foil if the top begins to over brown.
Caramelized Shallots or Pearl Onions: Serves 4-6
1 ½ lb. shallots or pearl onions – skins peeled but root ends left on
1 Tbs. sugar
2 Tbs. butter
2 Tbs. oil
1 cup water, wine or broth
Sauté the shallots in the melted butter and the oil over medium heat until golden. Sprinkle in the sugar, toss to coat and continue to cook on low heat, until vegetables begin to glaze. Add liquid, cover and cook for 2-7 min. until vegetables are tender. Remove lid, allow steam to escape and cook until liquid evaporates and shallots are light brown and well glazed.
Green Peas, Lettuce and Scallions (Green Onions) Serves 6
1 Tbs. butter
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2 heads Bibb lettuce-halved lengthwise
3 bunches scallions—roots and tough green ends trimmed
1 lb. peas- frozen or fresh
1 Tbs. oil
Salt and pepper and lemon pepper
Melt the oil in a sauce pan over low heat; gently toss the lettuce and scallions to coat well.
Sprinkle with a little salt and freshly ground pepper. Butter, cover and cook 5 min. stirring once.
Add peas, toss to coat well in sauce and add ¼ cup water, cook 5 min. Uncover, increase heat to medium and stir constantly until water evaporates. Adjust seasonings using lemon pepper. Serve.
Peas and Mint: Serves 4-6
1 lb. fresh or frozen peas
¼ cup. chopped fresh mint.
2 Tbs. butter
Steam or lightly boil the peas until crisp tender about 5 min or as stated on package. Drain, add mint or butter and toss to coat and mix, Serve at once.
Sautéed Radishes: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
1 lb. radishes-trimmed and split lengthwise
1 Tbs. minced garlic
1 Tbs. rice vinegar or other light, flavored vinegar
¼ cup olive oil
Salt and pepper
Heat the oil in a sauté pan over medium heat, add the radishes, season and add garlic. Cook 5-6 min. gently tossing. Add the vinegar and stir to incorporate. Serve at once.
Spring Spinach Salad: Serves 6-8—depending on size of bag OR
7-12 oz. . fresh, spring spinach
4-6 red radishes= 1 per serving
¼ cup toasted, chopped walnuts
4-5 fresh strawberries per serving – halved if large
½ cup crumbled feta cheese—optional for garnish
Vinaigrette dressing of choice—Raspberry suggested
Wash greens snap off hard stems, wash and hull berries, wash and thinly slice radishes, discarding greens. Chill all ingredients, in water if necessary. Drain and divide the spinach among plates, scatter radish slices, then berries, nuts and cheese over. Drizzle with dressing.
Spinach Pie: Serves 4
(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
pinch nutmeg
Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.
Berry Napoleons: Serves 4
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar.
Have a Happy Holiday and stop to take a look at the book. Even if you don’t follow a recipe, you’ll discover many useful tips. You can find it on the site bookshelf, Kindle and our Etsy store. It’s a lot of value for $3.99.
