Archive for August, 2011

spring vegetables

spring vegetable paella 2 large fennel bulbs trimmed cut into 8 wedges, 2 tblspns fennel frondsw chopped, 375 grams baby carrotspeeled, 250 grams turnips peeled and diced,  250 grems red potaotes halved, 1/4 cup olive oil, 3 tblspns olive oil, 1/4 cup fresh parsley chopped,  1 tblspn fresh parsley, 4 garlic cloveds chopped, 1 tblspon paprika, 1 tspn saffron threads crushed,  1 tspn salt, , 1 onionchopped, 4 plum tomatoes chopped, 2 1/2 cups arbori rice, 440 grams vegetable stock, 2 cups wter, 3/4 cup dry white wine, 500 grams asparagus sliced, 1 cup canned garbanzo beans or chick peas Prheat the oven to 230c. Toss fennel bulbs, carrots, turnips, potatoes and 1/4 cup oil in large bowl.  Sprinkle generosuly with salt and pepper.  Transfer to large rimmed baking sheet.  Roast until tender snf brown around edges, for about 1 hour.  Finely mince parsley and garlic together.  Transfer to small; bowl.  Stir in parika, saffrona and 1 teaspoon salt.  Heat 3 tablespoons oil in large frypan  over medium-high heat.  Add onion and saute until soft for about 8 minutes.  Add toamtoes saute for 2 minutes.  Add rice and parsley mixture, stir for 2 minutes.  Stir in broth, water and wine bringb to boil.  Reduce heat to low, cover and sim mer for 15 minutes.  Stir in asparagus, garbanzo beans and roasted vegetables.  Increase bheat to medium-low cover and simmer until liquid is absorbed, strring often about 20 minutes.  Season paella with salt and pepper.  Trnasfer to large platter.  Sprinkle with fennel fronds and remaining parsley.    Enjoy

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