Photo: Gabriel Gurrola
Olive-oil Braised Spring Vegetables
9 ingredients
10 min + 15 min
openrecipes
Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.
Estimated Nutrition (whole recipe, rough)
619
Calories
14g
Protein
35g
Fat
74g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 pound baby carrots, cut into bite-friendly segments
- 1/4 pound baby potatoes, cut into bite-friendly segments
- 2 baby fennel, trimmed & quartered
- 1/4 teaspoon fine grain sea salt
- 6 small spring onions (or scallions), trimmed
- 1/2 pound asparagus, trimmed and cut into segments
- 1 lemon, cut into small wedges, deseeded
- to serve: toasted pecans/fresh dill OR fresh thyme/micro greens
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes