RECIPE (April / BACK NUMBER 2021)

Spring Vegetable Étuver

alarm About 20 minute

Many of the vegetables ready for harvest in the spring are unique and are often bitter or astringent. It is said that the bitterness and astringency of spring vegetables are there to boost our metabolism, which tends to be sluggish in the winter and to expel accumulated waste. Here, we introduce what to look for in choosing in-season spring vegetables and recipes that capitalize on their umami.

Ingredients

Field mustard

1/2 a bunch
Asparagus

3-4
Broad beans

5-6pods
Boiled bamboo shoots

100g
Butter

20g
Water

1/3cup
Salt

to taste
Pepper

to taste

Directions

Peel the skin of the asparagus at the base and cut them into 5 cm lengths. Cut the field mustard and bamboo shoots into 5 cm lengths as well.
Double-shell the broad beans. Nicking the skin and blanching will make it easier to shell.
Add the ingredients in Steps 1 and 2, butter and water to a pot and cook on medium heat (about 180 degrees Celsius) with the lid on. Once they come to a boil, reduce the heat (about 170 degrees Celsius), let them braise with the lid on for about three minutes, and season with salt and pepper. When the vegetables are cooked, turn off the heat and let them cook in the residual heat.

A useful tips

– It depends on your taste, but not overcooking the vegetables will give them a lovely texture.

Ingredients

Directions

A useful tips

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