A Winter Bollito Misto with Mustard – Herb Butter
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Bollito misto refers to an Italian way of cooking meats, but its a great concept for vegetables, too. While "boiled mixed vegetables" could sound a bit depressing, a panoply of produce in its season is forever beautiful, its perfume sweet and clean. Plus, this is the least taxing and most delightful dish to make. Serve it simply with good olive oil and fresh herbs, a more elaborate salsa verde, or an herb butter. Depending on the sauce, the dish is vegan. Serve a bollito misto with good chewy bread and start the meal with a goat cheese souffle or end it with a cheese course. For wines, an Old World Chardonnay with minerality and restraint, such as Pouilly-Fuisse from the Macon, or a Pinot Noir from Cote Chalonnaise would make a good partner.
ingredients
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serves: 1
FOR THE BROTH:
cloves garlic (several slivered)
a few scallions (or 1 onion, sliced)
1 teaspoon peppercorns
sprigs (several) parsley and thyme
2 teaspoons olive oil
2 teaspoons sea salt
FOR THE VEGETABLES:
new potatoes with rose or yellow flesh (such as Huckleberry or Yellow Finn, scrubbed and sliced about 3/8 inch thick)
small market carrots (scrubbed and halved lengthwise)
fennel bulbs (trimmed and quartered, joined at the base)
celery ribs, peeled and cut into sections (include some of the leaves in the broth)
leeks (halved lengthwise but joined at the root, washed well)
small summer turnips (peeled or not, halved or quartered)
summer squash (sliced about 3/8 inch thick in rounds or lengths)
green beans (tipped and tailed)
red and purple radishes (scrubbed, with a few leaves left attached)
shucked and peeled fava beans or peas
your favorite extra virgin olive oil
Malden sea salt or fleur de sel
freshly ground pepper
chopped fresh herbs (in season—one of the many kinds of basil available, marjoram, dill, lemon thyme, tarragon, etc)
Mustard-Herb Butter:
4 tablespoons soft butter
2 teaspoons prepared mustard, fine or grainy (or more to taste)
1 small handful of mixed herbs (such as lemon thyme, chives, tarragon, parsley, oregano)
1 teaspoon finely grated lemon zest
sea salt and freshly ground pepper to taste
Servings Per Recipe: 1
Amount per Serving
Calories: 570
- Total Fat: 57.5 g
- Saturated Fat: 31.2 g
- Trans Fat: 1.9 g
- Cholesterol: 123 mg
- Sodium: 5296.8 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 6 g
- Sugars: 1 g
- Protein: 3.3 g
preparation
1. A bollito misto for a winter supper will include more robust vegetables and a robust sauce to match, in this case a mustard butter. Look to spiraled broccoli Romanesco and cauliflower, cut into bite-sized florets; storage turnips, thickly peeled and cut into wedges; thin rounds of peeled Delicata squash; buttery yellow rutabagas, also thinly sliced; and pear onions. Broccoli stems, once peeled, make a delicate and gorgeous addition. Leeks, celery, fennel, and boiling potatoes, which are found in both seasons, can be included as well. Simmer the vegetables in water with the aromatics—they will take a little longer than summer vegetables—then serve them with this butter dabbed over the top.
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comments
Mommy_loves_to_cook
May 8, 2012