Ottolenghi Poached Vegetables

Poached vegetables in principle are not really my thing. These are not, however, the kind of limp and not-green-anymore vegetables that I associate with the term 'poached'... these are delicious, tasty and a brilliant way to eat more vegetables generally. This recipe is great with a slice of chicken or some roasted potatoes.


  • Any Veg you like – Carrots, Asparagus, Kale, Broccoli, Spinach, Fennel

Poaching Liquor

  • 300ml White Wine
  • 100ml Olive Oil
  • 75ml Lemon Juice
  • 2 Bay Leaves
  • 1/2 an Onion
  • 2 small Celery Sticks
  • 1/2 tsp Maldon Salt

Wash and trim your vegetables… Mine never look quite as perfect as Ottolenghi’s do in the book, but I work on the basis that if they need chopping they should be similar sizes

Put the wine in a pan and bring it to the boil together with your celery sticks, your half an onion and the bay leaves – simmer for a couple of minutes

Add all your other liquor ingredients and bring to the boil

Add your veg in the order they need most cooking – carrots and fennel need longest, give them 3 mins before adding courgettes or asparagus or broccoli for another 3 or so minutes. Kale or spinach hardly needs cooking so pop it in last

Use tongs to serve the veg, and remove the bay leaves, onion and celery from the liquor which you can serve in a jug at the table

Is best with herby or caper-y mayonnaise – but a dollop of 0% Greek Yoghurt would definitely do!

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