I love using this special way to cook vegetables. I find it develops an interesting flavor with lots of depth. I like to use a Dutch oven for this recipe. It holds the heat well and the vegetables cook evenly. This dish works well with many different types of vegetables I like this combination, however have fun and try what you like. The soft goat cheese adds a tangy creaminess to the dish that I really enjoy.
Serves four.
Ingredients
- ½ cup Olive oil
- ½ cup white wine
- ½ cup white wine vinegar
- 3 cloves of garlic thinly sliced
- 1 teaspoon chili flakes
- 2 sprigs of thyme
- 1 bay leave
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 bunch asparagus (woody part of stems removed)
- 1 fennel cut into quarters
- 1 bunch baby carrots peeled and trimmed
- ½ cup peas
- 2 tablespoons sundried tomatoes thinly sliced
- 2 tablespoons of basil pesto
- ½ cup goat cheese (at room temp)
- ¼ cup whipping cream
- ½ baguette sliced thin and toasted with olive oil and garlic
Method
- Take a small bowl and add the goat cheese and mix well with the whipping cream and set aside.
- Take a large heavy bottom pot that has a lid over medium low heat. Now add the olive oil, fennel, coriander, chili, garlic, thyme and bay leaves. Gently fry for two to three minutes. Now add the wine and vinegar and cook for two to three minutes.
- Now add the fennel, carrots, asparagus and sundried tomatoes stir well and put the lid on, cook for 10 to 12 minutes.
- To serve spoon the vegetables out onto a platter add the soft goat cheese, drizzle with pesto and add the crostinis.
