Spring vegetables with white beans pistou

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by Chef Chuck Wiley, Café ZuZu at Hotel Valley Ho

azfamily.com

Posted on April 19, 2010 at 7:00 AM

Updated Monday, Apr 19 at 8:05 AM

Ingredients:
1 Tbsp. olive oil
1 small red onion, cut into ½ inch dice
¼ lb mushrooms
1/4 lb (1 med) carrot, sliced lengthwise and cut on the diagonal
¼ lb turnips
1/2 lb (1 small) bulb fennel, quartered, cored and sliced crosswise
To taste kosher salt and freshly ground black pepper
1/2 lb asparagus, sliced diagonally
1/2lb, (1 small) gold bar zucchini sliced lengthwise in quarters and cut across on the diagonal
2-3 cups water
1 (15 oz) can white beans, drained
1 ea. lemon, juice and zest
1 recipe pistou (recipe follows)

Instructions:
Heat a large sauté pan over medium high heat. Add the olive oil, the onion, mushrooms, carrot, turnip and fennel; season with salt and pepper cook until vegetables begin to soften. Add the asparagus and squash and cook a few minutes more.
Add the water and beans; bring to a boil and remove from the heat. Add lemon zest and juice to taste. Check salt and pepper. Top with a dollop of pistou and serve.
 
Pistou

Ingredients:
1/4 cup fresh basil, packed, leaves only
1 clove garlic
1 Tbsp. extra virgin olive oil
As needed water (or broth from the vegetables)
To taste kosher salt and freshly ground black pepper

Instructions:
Combine basil, garlic and oil in the bowl of a food processor. With the motor running add water as needed to make a smooth paste. Season with salt and pepper.

Yield:  4-6 Servings

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