Sautéed vegetables in their own broth

Name: Sautéed vegetables in their own broth
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 4 medium carrots, peeled and roughly chopped into ¼-inch dice; 2 leeks (white part only), well washed and roughly chopped; 1 branch thyme; 4 medium potatoes, peeled and roughly chopped into ¼-inch dice; ¼ cup extra-virgin olive oil, plus more for drizzling; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 8 ounces green beans, preferably haricots verts, trimmed and cut into 1-inch pieces; 8 ounces green beans, preferably haricots verts, trimmed and cut into 1-inch pieces

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These are just as good topped with freshly grated Parmesan as with olive oil; and they’re also great sprinkled with bread crumbs that have been briefly crisped in a skillet with a little butter or oil.

Ingredients

¼ cup extra-virgin olive oil, plus more for drizzling
2 leeks (white part only), well washed and roughly chopped

Side dish
Gluten-free
Vegan

Method

Put the olive oil in a large skillet and turn the heat to medium-high. A minute later, add all the vegetables except the beans, along with the thyme, and salt and pepper to taste. Turn the heat to high and cook, stirring occasionally, for about 3 minutes.
Add 2 cups water and stir. Bring to a boil and adjust the heat so that the mixture simmers, but not too rapidl