I'm on a veggie kick lately. There is something about the start of spring that makes me want to eat vegetables ALL-OF-THE-TIME! Someday I plan to live in an area where farmer's markets just aren't on weekends and only 6 months of the year. Doesn't that sound nice? Lately the fruits and vegetables at the supermarket have been all sort of blah. I haven't seen anything interesting that has caught my eye.
However, carrots, brussels sprouts, and radishes always seem to be available. I recently saw a vegetable dish from Cook's Country that definitely caught my eye. It included all of these vegetables and I couldn't wait to make it.
This is a great vegetable dish that is so flavorful (and it's not even really drenched in butter). It would go excellent with anything from a grilled piece of steak to a pork chop. We had it with ham and it was awesome! The butter is very subtle and the title of this dish is misleading. The vegetables are braised in mostly chicken broth.
Here's what you do.
Adapted from Cook's Country
2 cups low-sodium chicken broth
4 Tbsp unsalted butter
1 pound carrots, peeled and sliced 1/4 inch thick on bias
1 pound radishes, trimmed and quartered
12 ounces brussels sprouts, trimmed and quartered
salt and pepper
2 Tbsp minced fresh chives
1. Bring broth to simmer in Dutch oven over medium-low heat. Whisk in 1 tablespoon butter until melted. Add carrots, radishes, Brussels sprouts, 1 teaspoon salt, and ½ teaspoon pepper to pot. Cover and cook, stirring occasionally, until vegetables are tender, 11 to 14 minutes. Using slotted spoon, transfer vegetables to serving dish.
2. Remove all but ¼ cup broth from pot. Whisk remaining 3 tablespoons butter into remaining ¼ cup broth in pot until melted and slightly thickened and pour over vegetables. Season with salt and pepper to taste. Sprinkle with chives. Serve.
This will be my go-to vegetable dish - spring, summer, fall and winter! Well, at least until I'm living in a place where farmer's markets are all year round!
Hope you enjoy!