October 6, 2016
1Use a veggie scrubber to clean your veg. Trimming only where necessary, cut the veggies into similar-sized pieces.
2Pour the wine into a deep frying pan over medium heat and simmer for a couple of minutes, then add the oil, lemon juice, bay leaves, peppercorns and salt. Bring back to a simmer, add the carrot and fennel and poach for a couple of minutes, then add the onion and celery and poach for 2 more minutes. Finally, add the asparagus and zucchini and poach for 1 more minute. Be sure you don’t overcook them. You want them to keep their colour and still have a little crunch.
3Using a slotted spoon or tongs, transfer the veggies to a large platter, then spoon some of the poaching liquid over the top. Finish with some dill tips.
4Keep the liquid in an airtight container in the fridge for up to a week and use for poaching pretty much anything, or freeze for 3 months.