Orange Scented Bourride of Spring Vegetables

Categories: The | Green | Gourmet

Serves: 1 servings

Ingredients:

4 oz Baby turnips; cleaned and
-peeled
4 oz Baby carrots; cleaned and
-peeled
2 Baby fennel; washed and cut
-in
; halves
4 sm Artichokes; outside leaves
; trimmed and remove
; hairy choke
With spoon
4 sm Leeks; white only, washed
1 Celery heart cut into 1/4
-inch slices
4 oz Fine green beans; top and
-tailed
8 New potatoes; sliced 1/2
-inch
; thick
1 md Onion; chopped
4 oz Baby spinach; washed
2 md Ripe tomatoes; coarsely
-chopped

Instructions:
--------------------------------ORANGE STOCK--------------------------------
1 Orange; zest only
2 Oranges; juice only
1 ts Tomato puree
5 tb Olive oil
5 1/2 pt Water
1 Bay leaf
1 Sprig fresh thyme

----------------------------------TO SERVE----------------------------------
Garlic mayonnaise

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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