Steamed Spring Vegetables in Warm Leek Vinaigrette
Yield: Six servings
1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
6 leeks, white and light green parts only, washed well
3 artichokes, stems removed, halved lengthwise, rubbed with lemon juice
18 small red potatoes (about 1 inch in diameter)
4 large carrots, peeled and cut on an diagonal into 1/2-inch thick slices
1 bunch thin asparagus, ends snapped off
2 cups morels, cleaned
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
salt and freshly ground pepper totaste
1 scallion, trimmed and chopped
2 tablespoons chopped fresh mint
Place the wine, chicken broth and leeks in a medium-size saucepan.
Bring to a boll over medium-high heat. Reduce heat and simmer
until the leeks are soft, about 30 minutes. Remove the leeks from
the liquid and set aside. Increase the heat slightly and cook
until the liquid is reduced to 1/4 cup, about 5 minutes. Set aside
in the pan.
Steam the artichokes until the hearts are tender and the leaves
pull out easily, about 40 minutes. Scrape out the chokes. Steam
the potatoes until tender, about 25 minutes. Steam the carrots
until tender, about 12 minutes. Steam the asparagus until
crisp-tender, about 5 minutes. Steam the morels until softened,
about 3 minutes. As the vegetables are done, set them aside. When
cooled to room temperature, arrange on 6 plates.
Just before serving, warm the leek liquid over low heat. Whisk in
the lemon juice, olive oil, salt, pepper and scallion. Drizzle
the vinaigrette over the vegetables and sprinkle with mint. Serve
immediately with popovers.