Poached Spring Vegetables recipe | PCC Community Markets

Ingredients

• 5 sprigs thyme
• 4 whole peppercorns
• 3 whole cloves (optional)
• 2 bay leaves
• 1 clove garlic, peeled
• Cheesecloth and kitchen twine
• 1 cup white wine
• 1 1/2 cups water
• 1/2 cup extra virgin olive oil
• 1 lemon, juiced
• 1/2 onion, sliced
• 8 small new potatoes (red, purple or Yukon gold), scrubbed and halved
• 8 baby turnips, scrubbed and halved
• 2 carrots, peeled and quartered
• 1 bulb fennel, quartered
• 8 stalks asparagus, tough stems removed
• Chopped fresh parsley, for garnish
• Prepared garlic sauce, aioli or mayonnaise, for serving (optional)