Name: Braised summer veg
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4 as a side
Cuisine: British
Ingredients: 200g broad beans podded; 1 ½ tbsp olive oil; 200g courgettes cut into discs; 200g radishes halved; 300g fennel sliced into lengths; 1 thyme sprig; 200ml chicken stock; knob of butter; 1 tbsp lemon juice; handful mint leaves chopped (smaller ones left whole); handful basil leaves chopped (smaller ones left whole)

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Braised summer veg

Braised summer veg

Rosie Birkett

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Serves 4 as a side

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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A mixture of vibrant broad beans, courgettes, fennel and radishes makes this the perfect three of your five-a-day summer side

Healthy

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Ingredients

Nutrition

Units:

MetricUS

200g broad beans

podded
1 ½ tbsp olive oil
200g courgettes

cut into discs
200g radishes

halved
300g fennel

sliced into lengths
1 thyme sprig
200ml chicken stock
knob of butter
1 tbsp lemon juice
handful mint

leaves chopped (smaller ones left whole)
handful basil

leaves chopped (smaller ones left whole)

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Nutrition: per serving

kcal136
fat6g

low
saturates1g
carbs9g
sugars4g
fibre8g
protein7g
salt0.2g

Method

step 1

Fill a small saucepan with water and bring to the boil. Tip in the broad beans and cook for 30 secs. Drain, then immediately plunge the beans into a bowl of very cold water. Once cool, drain them and remove the skins.
step 2

Heat 1 tbsp oil in a heavy-bottomed sauté pan or skillet and fry the courgettes on a medium-high heat until caramelised. Remove from the pan with a slotted spoon, set aside in a bowl, then repeat with the radishes. Pour in the remaining oil and add the fennel. Cook until caramelised, then turn down the heat.
step 3

Add the thyme sprig and chicken stock, and cook for 8-10 mins, basting, until the fennel is tender.
step 4

Add the butter to the pan and tip in the courgettes, radishes and broad beans. Coat all the veg in the liquid, then add the lemon juice. Remove the thyme sprig, then scatter over the herbs to serve.

Recipe from Good Food magazine, June 2016

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A star rating of 5 out of 5.2 ratings

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