Spring Vegetable Medley with Parsely Sauce
Created by Leah Greenbaum • Down to Earth Markets• Course: Side Dishes • Diet: Vegetarian • Season(s): Spring
Ingredients
- 2 zucchini, medium dice
- 1/3 pound green spring peas left in shell, bias cut
- 4 small carrots, medium dice
- 4 radishes, quartered
- 3/4 cup Italian parsley, finely chopped
- 3 small garlic cloves, peeled
- 8 peppercorns
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon dried tarragon
- 1 large shallot, minced
- 1 lemon, zested and finely grated
- 3/4 to 1 cup extra virgin olive oil
- Champagne, red wine vinegar to taste
- 1/2 tablespoon sea salt
Instructions
Pound the garlic in a mortar with sea salt, pepper, fennel seeds and tarragon to make a smooth paste. Add 2 tablespoons a parsley and work into a paste. Transfer mixture into a mixing bowl. Fold in rest of parsley with shallot, lemon zest, and olive oil. Let stand covered while flavors infuse for one hour. Just before serving, add about 1 tablespoon, to taste, of vinegar. Steam cut vegetables, covered, until al dente. When done, immediately transfer to a metal mixing bowl. Pour sauce over warm vegetables and toss gently to coat. Adjust with salt as needed. Serve warm
If parsley is not avilable, you may substitute another herb such as cilantro, dill or chervil.