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Baby Vegetables With Marjoram
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Ingredients:
2 Tbs. olive oil
1 garlic clove, chopped
1 tsp. paprika
1 small bunch fresh marjoram, chopped
4 tomatoes, peeled and chopped
4 cups chicken or beef stock or tomato juice
1/2 lb. baby fennel
1/2 lb. finger carrots
1/2 lb. baby turnips
1/2 lb. baby snow peas
1/2 lb. baby leeks (optional)
1/2 lb. small asparagus (optional)
Salt and pepper
Preparation:
In a large saucepan with a lid, heat the oil over medium heat. Add the garlic and cook until golden, 3 to 5 minutes. Remove from heat, stir in the paprika, then add the marjoram, tomatoes and stock or juice.
Place a steamer in the pot and return to heat. Add the fennel, carrots and turnips, cover and steam for 4 minutes. Add the snow peas and leeks, cook an additional 4 minutes. Add the asparagus and steam a few minutes more. When the vegetables are tender, arrange them in individual soup plates. Quickly reduce the cooking liquid over high heat and pour over vegetables.
Note: You can use any vegetable in this dish, even baby zucchini. The vegetables requiring the longest cooking time should be the first ingredients added to the pot.
Yield: 4 servings
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