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Poached Vegetables in Smoky Broth
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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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