Braised Spring Legumes Recipes
BRAISED SPRING LEGUMES
_Scaffata_ This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word _scaffare_ - "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.
Provided by Lidia Bastianich
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.
- Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.
BRAISED BABY ARTICHOKES WITH FAVA BEANS AND SPRING ONIONS
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice water. Bring a pot of salted water to a boil. Add beans, and cook until just tender, about 5 minutes. Using a slotted spoon, plunge beans into ice water. Drain well. Keep water boiling, and refill bowl with ice water. Repeat with onions. Peel beans and onions.
- Fill a large bowl with water and juice of 1/2 lemon. Remove tough outer leaves of artichokes. Trim tops and stems. Cut in half lengthwise, and transfer to lemon water to prevent discoloration.
- Melt 2 tablespoons butter with the oil in a large saute pan over medium heat. Add shallot, and cook until soft, 2 to 3 minutes. Drain artichokes, and add to skillet along with onions, stock, wine, salt, and pepper. Bring to a simmer, and cover with a piece of parchment paper, then with a lid. Reduce heat to maintain a simmer, and cook until artichokes and onions are tender, about 20 minutes.
- Add fava beans, and cook, uncovered, until tender and warmed through, about 2 minutes. Remove from heat. Swirl in remaining tablespoon butter until melted. Squeeze juice from remaining 1 1/2 lemons over the top. Season with salt and pepper, and serve.
BRAISED SPRING VEGETABLE MEDLEY
Categories Potato Braise Vegetarian Asparagus Lima Bean Spring Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
- Ladle stew into deep bowls. Top with pesto sauce and serve.
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BRAISED SPRING RECIPES - BON APPéTIT RECIPE | BON APPéTIT
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Estimated Reading Time 2 mins
- White Wine–Braised Chicken. Fresh thyme is a perfect complement to light meats, like chicken. Save the heady rosemary for winter's short ribs. View Recipe.
- Butter-Braised Spring Onions with Lots of Chives. When fresh produce is in abundance, we like to use it to our advantage. Use sturdy veggies that won't fall apart, and keep the cooking time short so they don't disintegrate into mush.
- Vinegar-Braised Chicken and Onions. Tiny cipollini or pearl onions add sweetness to the braise, and a one-two punch of balsamic and red wine vinegar rounds it out.
- Braised Lamb Shanks with Fennel and Baby Potatoes. What's "springier" than lamb? We keep this braise light by cooking the shanks in white wine and chicken stock, and adding anise-flavored fennel.
- Braised Chicken with Capers and Parsley. Spring chicken makes another appearance, this time doctored up with fresh parsley. This herb, abundant in spring, adds an earthy brightness when added just before serving.
- Braised Chicken with Artichokes and Fava Beans. Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.
- Gluten-Free Chicken Meatballs with Braised Lemon and Kale. When you can't eat another raw kale salad, braise it with plenty of fresh lemon. View Recipe.
- Citrus-and-Chile-Braised Short Ribs. Beefy cuts of meat, like bone-in short ribs, are great for hearty winter braises. But adding bright citrus and a kick-in-the-pants hit of chiles lightens things up and brings the dish into spring.
- Moroccan Chicken Stew with Artichoke Hearts and Carrots. Make the most of spring's produce with in-season-now artichokes. View Recipe.
- Braised Lamb Shoulder with Fennel and Orange. Lamb shoulder has great fat content and rich (not gamey) flavor. Lighten it further with refreshing fennel.
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- Stir 1 tablespoon of the lemon juice into a large bowl of water. Working with 1 artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top. Peel the stem. Quarter the artichoke lengthwise, then scrape out the choke with a spoon and drop it into the lemon water. Repeat with the remaining artichokes.
- Heat 2 tablespoons of the olive oil in a large heavy saucepan. Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes. Drain the artichokes well, add them to the saucepan and season with salt and pepper. Reduce the heat to low and cook, stirring, until just tender, about 12 minutes. Add the peas, fava beans and 2 cups of water. Cover partially and cook over low heat until the vegetables are tender, about 6 minutes.
- Add the mint and parsley to the vegetables and season with salt and pepper. Stir in the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice. Serve warm or at room temperature.
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