![Spring Vegetable Braise with Pancetta](/on/demandware.static/-/Sites-LCNZ-Library/default/dwcab2b6eb/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000290_ENG.png)
Main INGREDIENTS
- Vegetables
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Casserole with Glass Lid
Price reduced from
$470.00
to
$329.00
Ingredients
Method
Ingredients
- 1 teaspoon vegetable oil
- 115g pancetta, cut into small dice
- 1 red onion, peeled and finely sliced
- 100ml dry white wine
- 150ml vegetable stock
- 140g small baby carrots, cleaned and sliced in ½ lengthways
- 115g asparagus spears, trimmed of any woody parts and cut into 5cm lengths
- 140g frozen, shelled broad beans
- 140g frozen peas
- 2 to 3 sprigs of fresh parsley, roughly chopped
- 10 to 15 basil leaves, roughly torn
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
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Method
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1Heat the vegetable oil in the wok, add the pancetta and stir-fry gently for 4-5 minutes until it has become crisped and browned. It is important to cook the pancetta slowly to allow the fat to render without overbrowning the meat.
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2Push the crisp pancetta to one side, add the onion and continue to stir-fry for 2-3 minutes until the onion is translucent.
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3Add the wine, bring the contents to a simmer and cook for a couple of minutes until the liquid has reduced by around 1/3. Pour in the stock and season to taste with salt and pepper.
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4Stir in the carrots, asparagus, broad beans and peas, place on the lid and braise over a low heat for 6-7 minutes until the vegetables are tender.
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5Add the roughly chopped herbs and drizzle over the olive oil before serving in the wok.
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6Cook's Notes
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7Other quick-cook vegetables such as green beans, small broccoli florets and edamame beans can be used if liked.