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Baby Vegetables With Marjoram

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Baby Vegetables With Marjoram

 

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.

 

2 tablespoons olive oil

1 garlic clove, chopped

1 teaspoon paprika

1 bunch fresh marjoram, chopped

4 tomatoes, peeled, chopped

4 cups 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.

 

 

 

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