Baby Vegetables With Marjoram

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Baby Vegetables With Marjoram

 

2 tablespoons olive oil

1 garlic clove, chopped

1 teaspoon paprika

1 bunch fresh marjoram, chopped

4 tomatoes peeled, chopped

4 cups chicken or beef stock or tomato juice

1/2 pound baby fennel

1/2 pound finger carrots

1/2 pound baby turnips

1/2 pound baby snow peas

1/2 pound baby leeks, optional

1/2 pound small asparagus, optional

salt and pepper to taste

 

In a large saucepan with a lid, heat the oil over medium heat. Add the garlic

and cook until golden, three to five 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 four minutes. Add the snow peas and leeks, cook an additional four 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. Serves 4.

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.

 

 

 

 

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