Spring Vegetable Braise with Pancetta

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Spring Vegetable Braise with Pancetta
Main INGREDIENTS
  • Vegetables
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Toughened Non-Stick Shallow Casserole with Glass Lid
Ingredients
Method

Ingredients

  • 1 teaspoon vegetable oil
  • 115g pancetta, cut into small dice
  • 1 red onion, peeled and finely sliced
  • 100ml dry white wine
  • 150ml vegetable stock
  • 140g small baby carrots, cleaned and sliced in ½ lengthways
  • 115g asparagus spears, trimmed of any woody parts and cut into 5cm lengths
  • 140g frozen, shelled broad beans
  • 140g frozen peas
  • 2 to 3 sprigs of fresh parsley, roughly chopped
  • 10 to 15 basil leaves, roughly torn
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper

  • Method

  • 1
    Heat the vegetable oil in the wok, add the pancetta and stir-fry gently for 4-5 minutes until it has become crisped and browned. It is important to cook the pancetta slowly to allow the fat to render without overbrowning the meat.
  • 2
    Push the crisp pancetta to one side, add the onion and continue to stir-fry for 2-3 minutes until the onion is translucent.
  • 3
    Add the wine, bring the contents to a simmer and cook for a couple of minutes until the liquid has reduced by around 1/3. Pour in the stock and season to taste with salt and pepper.
  • 4
    Stir in the carrots, asparagus, broad beans and peas, place on the lid and braise over a low heat for 6-7 minutes until the vegetables are tender.
  • 5
    Add the roughly chopped herbs and drizzle over the olive oil before serving in the wok.
  • 6
    Cook's Notes
  • 7
    Other quick-cook vegetables such as green beans, small broccoli florets and edamame beans can be used if liked.