Poached baby vegetables with caper mayonnaise

Name: Poached baby vegetables with caper mayonnaise
Yield: Serves 4
Ingredients: ½ onion; grated zest and juice of ½ lemon; ½ tsp salt; 75 ml vegetable oil; 1 free-range egg yolk; ½ tsp Dijon mustard; 1½ tsp white wine vinegar; 2 tbsp capers, drained well and finely chopped; 200 g baby carrots, scraped; 2 celery sticks, cut into batons; 1 tsp salt; ½ garlic clove, crushed; 150 g baby leeks; 100 g baby courgettes; 150 g fine asparagus; 100 g baby fennel; 2 tbsp chopped dill to serve; 600 ml white wine; 200 ml olive oil; 150 ml lemon juice; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Poaching is popular again, and rightly so. Vegetables cooked this way don’t need to be insipid or dull; if not over-cooked, they can show off their natural attributes and taste fresh and light in a way that you never get when roasting or frying.

When making this recipe, choose beautiful seasonal vegetables that are clearly fresh and flavoursome. Baby turnips or corn will work too, and you can also add fresh broad beans, peas and green beans. Just remember to give your vegetables min

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