Braised Spring Vegetables

Name: Braised Spring Vegetables
Ingredients: 2 Tbs. extra-virgin olive oil; 2 fennel bulbs, quartered; 3 leeks, white and pale green parts only, halved lengthwise and well rinsed (see Tip); 6 rainbow carrots, halved lengthwise; 1 bay leaf; 1 sprig thyme; ½ cup vegetable stock (preferably homemade); ¼ tsp. kosher salt

www.cspi.org

Leeks are grown in sandy soil, so be sure to first rinse them thoroughly, working over the sink.

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Ingredients

2 Tbs. extra-virgin olive oil
2 fennel bulbs, quartered
3 leeks, white and pale green parts only, halved lengthwise and well rinsed (see Tip)
6 rainbow carrots, halved lengthwise
1 bay leaf
1 sprig thyme
½ cup vegetable stock (preferably homemade)
¼ tsp. kosher salt