Steps: |
| -Bring 6-8 cups of water to boil in a saucepan. |
| -Blanch the peas for approximately 1-2 minutes until al dente. Remove with a hand strainer and set aside. |
| -Keeping the same water, let it come back to a boil and add the carrots. |
| -Cook the carrots until the thickest part can be easily pierced with a paring knife. |
| -Set the carrots aside and bring the water back to a boil again. |
| -Blanch the asparagus for 30 seconds. Asparagus should be bright green and still crunchy. Drop into an ice water bath to cool. Remove. Dry. |
| -Heat a deep saute pan over medium-high heat. |
| -Add the cool olive oil and let it come up to the same temperature as the pan. |
| -Add the julienned onion, turn the heat down to medium and saute for 2 minutes. |
| -Add the shallots and the leek and saute until soft. |
| -(You may need to add another small amount of oil. You are adding the mushrooms next which will absorb a lot of oil.) |
| -Add the mushrooms and thyme and saute for 4 minutes. |
| -Deglaze the pan with the white wine. |
| -Reduce the wine by 1/3 and then add the stock. |
| -Reduce the stock by 1/3 and then add the cream. Slowly whisk in the cream to temper it. |
| -Reduce the cream by 1/3 and then add the spinach. |
| -Stir the spinach to coat with the cream. Once it has cooked down (1 minute), add all of your other blanched vegetables. |
| -Season with salt and pepper to taste. |
Pairs With: |
| Braised Short Ribs |
| Roasted Chicken with Garlic and Rosemary |
| Grilled Lamb T-Bones with a Dijon-Herb Marinade |
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