Ingredients
1/4C extra-virgin olive oil
1 thinly sliced shallots
2 thinly sliced garlic
3 sprigs fresh thyme
1/4t red pepper flakes
10-15 trimmed quartered-lengthwise radishes
3/4C water
1T fresh grated lemon zest
1T fresh grated orange zest
1 bay leaf
Salt and pepper
1# trimmed 2″ chopped asparagus
2C cut diagonally pea pods
2T finely chopped fresh tarragon
Dish total
4-6 Servings
Per serving 162c, 16k, 5p, 6f and 433mg sodium
Nutrition from AP News
Directions
First, wash hands and prep all the veggies, and herbs. Set up your veggie work station and pull out a pot and lid.
2) Cook oil, shallot, garlic, thyme sprigs, and pepper flakes until shallot is just softened.
3) Stir in radishes, water, lemon zest, orange zest, bay leaf, and 1t salt and bring to simmer. Reduce heat, cover, and cook until radishes can be easily pierced with tip of a knifes.
4) Stir in asparagus, cover, and cook until tender.
5) Take pot off the heat, stir in peas, cover, and let sit until heated through. Discard thyme sprigs and bay leaf. Stir in tarragon, taste and season with salt and pepper
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[x] Weight Maint
[O] Keto
[x] Mediterranean
[x] Lectin Avoidance:
[O] Oxalate Avoidance: orange
[x] Purine Avoidance
[x] Allergies: LEGUMES
Comment
I was doing research into “braising” and came across this recipe published by APNews. Amazing where you can find food ideas these days. I find we use tarragon, a very fine herb, not as often as we should so this is a great recipe to add to my site.
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