Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...

Name: Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 thick asparagus spears, tough ends trimmed, peeled, and sliced on the diagonal; 118 milliliters water or chicken stock; 3 thin leeks, white part plus a little of the pale green, sliced (about 1/2 cup); 1 teaspoon lemon juice; 177 milliliters 10 ounces pod peas, shucked (about; 1 Handful radish thinnings, plus their greens; 2 servings Sea salt; 1 teaspoon About finely chopped tarragon

Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ... might be just the side dish you are searching for. This gluten free, dairy free, and primal recipe serves 2. One portion of this dish contains about 7g of protein, 1g of fat, and It can be enjoyed any time, but it is especially good for Spring. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of pod peas, handful of radish thinnings, leeks, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Prepare and wash all your vegetables. Trim the radishes and slice them lengthwise, making all the pieces more or less the same size. Also wash and dry the greens, and ready the leeks, peas, and asparagus. (If you wish, you can make a stock to use in this dish with the leek trimmings, pea pods, asparagus peels, some tarragon, and salt. You’ll need only 1 cup or so.)

Ingredients you will need

Vegetable

Asparagus

Snow Peas

Radish

Tarragon

Greens

Leek

Stock

Peas

Salt

When you are about ready to eat, melt a few teaspoons butter in a heavy skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the leeks and 1/2 cup of the water and simmer for 5 minutes. Season with a few pinches of salt, add the radishes and asparagus, and simmer for 3 minutes. Next, add the peas and radish greens, making sure there is liquid in the pan as you go and adding more if needed. Continue cooking until the peas are bright green and the leaves are tender, about 2 minutes longer. The radish leaves will wilt and look a little funky, but they will taste mild and slightly nutty.

Ingredients you will need

Radish Leaves

Asparagus

Radish

Leek

Water

Peas

Salt

Equipment you will use

Frying Pan

When the vegetables are done, remove from the heat, add a heaping spoonful of butter, season with salt, and stir in the tarragon and lemon juice. Taste and adjust the seasonings, then serve and enjoy your garden in a bowl.

Ingredients you will need

Lemon Juice