Orange scented bourride of spring vegetables

1 servings

Ingredients

Quantity Ingredient
4 ounces Baby turnips; cleaned and peeled
4 ounces Baby carrots; cleaned and peeled
2 Baby fennel; washed and cut in
; halves
4 smalls Artichokes; outside leaves
; trimmed and remove
; hairy choke
With spoon
4 smalls Leeks; white only, washed
1 Celery heart cut into 1/4 inch slices
4 ounces Fine green beans; top and tailed
8 New potatoes; sliced 1/2 inch
; thick
1 medium Onion; chopped
4 ounces Baby spinach; washed
2 mediums Ripe tomatoes; coarsely chopped
1 Orange; zest only
2 Oranges; juice only
1 teaspoon Tomato puree
5 tablespoons Olive oil
5½ pint Water
1 Bay leaf
1 Sprig fresh thyme
Garlic mayonnaise

Directions

ORANGE STOCK

TO SERVE

Whisk all the orange stock ingredients together to make the orange stock.

In a casserole pan, fry the onion in a little olive oil until golden brown.

Add the orange stock. Bring to the boil and lightly salt. Add turnip, carrots, fennel, artichokes, leeks, celery and new potatoes and cook for 20-30 minutes over a low heat until the vegetables are tender but still firm.

In a separate pan, cook the fine beans in boiling salted water until tender and refresh in cold water.

Into the casserole pan now add the tomatoes and then 2 minutes later, the spinach and beans. Correct seasoning Spoon into large bowls and serve with garlic mayonnaise and crusty bread.

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Carlton Food Network

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