Vegetables Printanier Recipes

SHEET PAN KIELBASA (SAUSAGE) & VEGGIES

Steps:

• Preheat oven to 400 degrees. Place potatoes, onions and carrots on a half sheet baking pan. Drizzle with olive oil and toss to coat.
• Roast 25 minutes, stirring once or twice.
• Add kielbasa, zucchini and pepper, season with salt and pepper. Roast 15-20 minutes until vegetables are tender.
• Place onions and carrots in a gallon sized ziplock bag. Add 1-2 Tbsp olive oil. (Do not add potatoes, if you have them)
• In a separate gallon sized ziplock bag, add kielbasa, zucchini and pepper, season with salt and pepper. Label both bags and freeze until cooking.
• Defrost in refrigerator overnight to thaw. Preheat oven to 400 degrees. Place onions and carrots on a half sheet baking pan. Add potatoes purchased for cooking day.
• Roast 25 minutes, stirring once or twice. Add contents of bag with kielbasa and zucchini. Roast 15-20 minutes more until vegetables are tender.

VEGETABLES PRINTANIER

Steps:

• Bring a large saucepan of salted water to a boil and have ready a large bowl of ice and cold water. Trim haricots verts to 3-inch lengths and blanch in boiling water 2 minutes. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. In same boiling water cook onions 5 minutes and with slotted spoon transfer to colander to drain. In same boiling water simmer potatoes 7 minutes, or until tender, and drain in colander. Peel and halve onions and transfer to a bowl. Vegetables may be prepared up to this point 1 day ahead, cooled completely, and chilled in a sealable plastic bag.
• Halve chanterelles if large. In a large heavy skillet heat butter over moderate heat until foam subsides and cook chanterelles with salt to taste, stirring occasionally, 2 minutes, or until just tender. Add peas and cook 2 minutes, or until bright green. Add beans, onions, and potatoes and cook, stirring occasionally, until just heated through. Stir in chives and season with salt and pepper.

NAVARIN D'AGNEAU

Steps:

• Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' - it should be a little coloured all over but not charred. Bring a kettle of water to the boil.
• Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.
• Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.
• Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)
• Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.

NAVARIN OF LAMB & SPRING VEGETABLES

Steps:

• Trim all the veg and peel the carrots. Boil a large pan of water and have a bowl of heavily iced water ready. Working in batches, cook the turnips for 3 mins, scoop into the iced water, then scoop out to drain. Repeat the process, cooking the carrots for 4 mins, the leeks for 5 mins, the peas and broad beans together for 1 min and finally the onions for 8-10 mins. Use a clean cloth to rub the skins off the turnips. Put all the vegetables in separate piles on a plate. TIP: Use the timings for cooking the baby vegetables only as a guideline, as they can vary in size. To be sure the vegetables are cooked properly, add a few more than the required amount to the water for you to test as they cook.
• Slice the lamb fillets into finger-thick pieces, then season generously with salt and freshly ground pepper.
• Heat 2 tbsp of oil in a large non-stick frying pan, then fry the lamb pieces for 2 mins on each side for rare or 3 mins on each side for medium. Tip the lamb into a colander with a bowl underneath to catch the juices, then leave in a warm place. TIP: When you cook lots of pieces of meat together, place them in the pan like points on a clock face - this makes it easy to remember which needs turning and removing from the pan first.
• Place the pan back on the heat and tip in the wine. Boil vigorously until reduced to a sticky syrup, then pour in 200ml of the chicken stock and any lamb juices from the bowl. Boil down until reduced by about half, then whisk in the butter. Season with salt and pepper to taste, then stir in the chopped tarragon. Pour the sauce into a small bowl, then wipe out the pan with kitchen paper.
• Heat a drizzle of oil and add the turnips and onions. Sizzle until starting to brown, then sprinkle over the sugar and a pinch of salt. Cook, shaking the pan constantly, until the veg are caramelised. Add carrots, leeks and balsamic, bubble for a moment, then add the stock. Bring to the boil, add the peas and broad beans, then boil for a few mins until all the liquid has nearly evaporated. Turn off heat.
• To serve, dress each bowl by placing a few pieces of lamb on the base, spooning the smaller vegetables around the lamb and balancing the carrots and leeks on top. Pour the hot sauce over everything, scatter with tarragon leaves and finally drizzle with olive oil.

LAMB RAGOUT WITH SPRING VEGETABLES

Steps:

• Season lamb chunks generously with salt and pepper. Sprinkle with fennel seed and rub to distribute. Set aside for 30 minutes (or refrigerate for up to several hours, or overnight).
• Heat oven to 350 degrees. Put 2 tablespoons oil in a Dutch oven or similar heavy pot over medium-high heat. When hot, add lamb and brown on all sides, until meat is well caramelized, about 10 minutes. Work in batches if necessary to avoid crowding pan.
• Remove lamb, turn heat to medium and add onions (and a little oil if necessary) and cook, stirring, until softened and lightly colored, 5 to 8 minutes. Add garlic, bay leaf and thyme and cook for 1 minute, then stir in tomato paste. Sprinkle with flour and cook 2 minutes more. Add white wine and whisk well as mixture thickens. Whisk in broth and bring to a brisk simmer.
• Return meat to pot. Cover pot and bake for about 1 hour 15 minutes, until meat is tender when probed. Taste sauce and adjust seasoning. Keep warm, or cool to room temperature and refrigerate overnight before proceeding with vegetables (which should be prepared right before serving).
• Prepare the vegetables: Remove fava beans from pod. Blanch 2 minutes in boiling water, then cool in ice water. Peel and discard outer gray skin from each bean. You should have about 1 1/2 cups. Set aside. (If using frozen lima beans or edamame, cook the thawed beans for 3 to 4 minutes in salted boiling water.)
• Bring a medium pot of fresh water to a boil and salt well. Add fennel and simmer until tender, about 2 minutes. Remove with spider and rinse with cold water to refresh. In the same pot, cook carrots until tender, about 4 minutes, then remove and refresh. Cook turnips for 3 minutes, then remove and refresh.
• Just before serving, melt butter in a wide skillet over medium heat. Add cooked fennel, carrots and turnips. Add scallions and stir to distribute. Season with salt and pepper. Add a splash of water and cook until scallions have softened, about 2 minutes. Add fava beans and heat through. Stir in lemon zest and parsley.
• Transfer meat and sauce to a large serving dish. Spoon vegetables around meat and garnish with fennel fronds.