Serve this in bowls with slices of cheese toast. Add leftover chicken or grains such as farro or barley, or Israeli couscous.
INGREDIENTS:
1 head cauliflower, cut into florets, each floret halve through the stem 1 bunch Purplette onions, trimmed, greens reserved for another use, cut into quarters, leaving the root end intact to keep the quarters together ½ pound filet beans (a bundle around 2½ to 3 inches diameter), topped and tailed, cut in half 2 cups Yukon Gold ½ inch potato cubes, around 3 large potatoes Salt and pepper to taste 1 tablespoon chopped fresh marjoram or oregano 1 teaspoon chopped fresh thyme 1 tablespoon chopped fresh flat leaf parsley Olive oil as needed 2-3 cloves garlic, minced -Optional- 2 cups cherry tomatoes, halved vertically 4-6 cups vegetables stock or waterMETHOD:
Bring a large pot of well salted water to the boil. Blanch the filet beans for 2 minutes, retrieve from the pot and rinse with cold water. Blanch the potatoes for 2 minutes, or until they are no longer raw. Pull from the pan and drain well, then toss into a bowl and drizzle with olive oil, tossing to coat them well. Blanch the cauliflower just until it loses its raw edge, 1-2 minutes. Pull and drain. Blanch the onions for 30 seconds and drain.
Heat a large straight sided pan or chef’s pan over medium-high heat. You want to use a pan that has enough surface area so the vegetables can spread out and not be too deeply piled on each other while simmering. Film with olive oil and get hot. When the oil is shivering in the pan, add the onions and cook, tossing occasionally, to color them until golden. Add the potatoes and toss to coat with oil. Cook, tossing to keep them from sticking, until they are golden. Add the cauliflower and cook until the florets pick up a little color as well. Make a well in the bottom of the pan and add oil if it is dry. Add the garlic and sauté just until it is fragrant. Toss all the ingredients in the pan to combine, then add the filet beans and mix in. Scatter the herbs over the contents of the pan, season with salt and pepper, then add enough stock to come halfway up the vegetables. Bring the stock to a simmer, then cover the pan and cook at a bare simmer 15-20 minutes. Check occasionally to see that there is still liquid in the pan, and add some if need be. Once the potatoes and green beans are tender, remove the top and cook until there is liquid only about a quarter or the way up the vegetables. Taste for seasoning and add salt or pepper as needed.
If you have cherry tomatoes, add them when you cover the pan, leaving them sitting on the surface of the vegetables.
When the dish is done, taste it for balance. If you did not use the tomatoes, a little vinegar could be a good addition to add a brightness to the dish. Use a little red wine vinegar or white balsamic.
Serve hot.
Chef’s Notes: If you are going to add chicken or grains, use leftovers and add them in just before you cover the dish to reheat the leftovers. If you are not using leftovers, you are better off cooking the grains or chicken separately and then adding it at the end.
Serves: 4+
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
