TOOLS YOU NEED
- Abbio Stock Pot
- Measuring spoons
- Spatula or stirring spoon
- Cutting board
- Chef's knife
40 minutes
Braised Summer Vegetables
A taste of the late summer in the early fall.
INGREDIENTS
- ½ tbsp neutral oil
- 2 summer or yellow squash
- 2 cups of red radishes
- 1 cup of fennel
- 1 sprig of thyme
- 1 1/2 cups of vegetable or chicken stock
- 1 tbsp of butter
- 1 tbsp lemon juice
- handful of any fresh herbs - basil, mint, parsley, cilantro, etc.
PREP
- Clean the vegetables well
- Slice the radishes in half and set aside
- Chop the squash into coins
- Dice the fennel
RECIPE DIRECTIONS
- Heat 1 tbsp oil in a Abbio Stock Pot or skillet and cook the squash on medium-high heat until caramelized.
- Remove from the pot 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 caramelized, then turn down the heat to low.
- Add the thyme sprig and chicken stock, and cook for 15-20 minutes, until the fennel is tender.
- Add the butter to the pan and add back radish and squash.
- Coat all the veg in the broth, then add the lemon juice.
- Remove the thyme sprig, then scatter over the herbs.
- Add salt and pepper to your liking, and serve!
