The Pioneer Woman Tasty Kitchen
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Poached Vegetables in Smoky Broth

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Level: Easy

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Description

Quick recipe for poached vegetables in a smokey ginger lemongrass broth. The broth and vegetables infuse each other, creating aromatic greatness.

Ingredients

  • 2 whole Leeks White And Light Green Parts, Thinly Sliced
  • ½ pounds New Potatoes Sliced 1/4 Inch Thick
  • 1 bulb Fennel, Thinly Sliced
  • 2 bulbs Kohlrabi, Sliced 1/4 Inch Thick
  • 1 quart Vegetable Broth
  • ½ quarts Water
  • 2 leaves Bay Leaf
  • 1 Tablespoon White Wine Vinegar
  • Kosher Salt And Black Pepper To Taste
  • 3 whole Dried Smoked Chile Peppers Morita Or Chipotle
  • 1 stalk Lemongrass, Cut Into Quarters
  • 4 sprigs Fresh Thyme
  • 4 slices Fresh Ginger
  • 1 bunch Swiss Chard, Stems Removed, Leaves Roughly Chopped

Preparation

In a large saucepan or pot, bring all ingredients except Swiss chard to a boil. Reduce heat to medium-low and simmer gently for 15 minutes.

Remove the chile peppers, lemongrass, thyme sprigs, and ginger. Add the Swiss chard and cook until the greens are tender, about 3 minutes.

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