With summer produce hitting its peak, you may find your fridge full-to-bursting. Don’t get overwhelmed. Chef Benjamin Lacy has a traditional Provençal recipe that’ll help you keep every last veggie from going to waste. He starts with a mirepoix and adds mushrooms, sugar snap peas and asparagus, along with a whole host of savory spices like thyme, rosemary, fennel and coriander. Take your pick from the summer’s bounty (Lacy says you can include any veggies you choose) and if you’re looking for a more fragrant and flavorful dish, use stock instead of water.
- 2 cups olive oil
- 1 large onion, large dice
- 2 carrots, peeled and large dice
- 4 stalks celery, large dice
- 2 cups white wine
- 3 cups water (or vegetable stock)
- 2 lemons
- 1/2 cup french breakfast radishes
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- 5 cloves garlic
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground coriander
- 1 teaspoon black pepper
- 3 tablespoon kosher salt
- 1/2 cup mushrooms (chantrelles, morels, crimini, your choice!)
- 1/2 cup sugar snap peas
- 1/2 cup asparagus (cut into 2” pieces)
- Add 1 cup olive oil to medium stock pot and put over medium heat.
- Sweat onion, carrot and celery in oil until onion is translucent; about 8 minutes.
- Add white wine and reduce by half.
- Add water or vegetable stock, lemons (halve and juice the lemons into the pot and then add the rinds), the rest of the olive oil and the radishes to the pot, and bring to a simmer.
- Add the thyme, rosemary, bay leaf, garlic, ground fennel, ground coriander, black pepper and salt, and simmer for about 3-4 minutes.
- Add the mushrooms, peas, and asparagus (and any other vegetables you wish to add to the dish); simmer for 5 minutes.
- Strain the vegetables and serve.