Name: Herb-Poached Spring Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Ingredients: 2 med. carrots, cut to even pieces; 8 med. radishes, Easter egg or French breakfast, halved; 8 baby turnips, halved; 1 med. fennel bulb, quartered; 8 asparagus stalks; 1 tablespoon parsley, chopped, for garnish; 1 clove garlic, peeled; 5 sprigs thyme [1]; 4 whole peppercorns; 2 bay leaves; 1 cup white wine; 1 ½ cup purified water; 1 small onion, 1/2” thick wedges; 2 tablespoon lemon, fresh-juiced; ½ cup extra virgin olive oil [2]; ½ teaspoon salt

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As the vegetables tenderly cook, they soak up this complex blend of seasonings, transforming into a light and deeply satisfying dish. Finished with a sprinkle of fresh parsley, this recipe is a celebration of spring’s bounty, offering a wholesome, flavorful addition to any meal that’s as nourishing as it is delicious!

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Nutrition Facts

Amount Per Serving
Calories	155
Total Fat	8g
Saturated Fat	1.22g
Trans Fat	0g
Sodium	391mg
Total Carbohydrate	16g
Dietary Fiber	5g
Total Sugars	8g
Protein	3g
Oxalate	85.01mg
Salicylate	2.49mg

Compatible Diets

This recipe is compatible the following diets:

Vegan
Vegetarian
Pescatarian
Paleo
Primal
Mediterranean

However, with substitutions (found under Tips & Tricks), this recipe can be:

AIP
Low-FODMAPS
Low-Oxalate

Health Benefits

This rich and flavorful side dish is loaded ingredients that offer a variety of beneficial nutrients—ideal for a fresh, feel-good recipe!

Carrots: with their rich beta-carotene content, transforming into vitamin A to support sharp vision and a robust immune system, perfect for embracing spring renewal.
Radishes: with their crisp bite, deliver a dose of vitamin C and antioxidants, helping to reduce inflammation and keep digestion running smoothly as the season shifts.
Turnips: a hearty spring gem, offer fiber and potassium to promote heart health and a happy gut, grounding this light dish with wholesome goodness. With its delicate anise-like flavor, the fennel bulb brings vitamin K, folate, and anti-inflammatory properties, making it a soothing addition to your springtime table.
Fresh parsley leaves: packed in vitamins A, C, and K, plus iron, boosting blood health and adding a vibrant finish. This medley of poached spring vegetables is a low-calorie, nutrient-packed celebration of the season—ideal for a fresh, feel-good recipe!

Contains ingredients with these beneficial nutrients: antiangiogenic, antiangiogenic, antihistamine & mast cell stabilizing, DNA repairing, Immune Activating, Microbiome supporting, and Stem Cell suppressing

Full Recipe

Herb-Poached Spring Vegetables

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Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

208

kcal

Total time

hour

minutes

Elevate your spring dining with this exquisite recipe for Poached Spring Vegetables, where carrots, radishes, turnips, fennel bulb, and fresh parsley leaves are gently simmered in a fragrant, savory broth. This aromatic poaching liquid is a symphony of flavors—robust garlic, earthy thyme, and subtle peppercorns mingle with the warm, woody notes of bay leaf, while a splash of white wine adds a bright, tangy depth. Sweet onion and a zesty squeeze of lemon bring balance and vibrancy, cutting through the richness of generous amounts of olive oil, which infuses the vegetables with a luscious, silky texture.

As the vegetables tenderly cook, they soak up this complex blend of seasonings, transforming into a light and deeply satisfying dish. Finished with a sprinkle of fresh parsley, this recipe is a celebration of spring’s bounty, offering a wholesome, flavorful addition to any meal that’s as nourishing as it is delicious!

Ingredients

POACHED VEGETABLES
2 med. carrots, cut to even pieces
8 med. radishes, Easter egg or French breakfast, halved
8 baby turnips, halved
1 med. fennel bulb, quartered
8 asparagus stalks
1 tablespoon parsley, chopped, for garnish
POACHING BROTH
1 clove garlic, peeled
5 sprigs thyme [1]
4 whole peppercorns
2 bay leaves
1 cup white wine
1 ½ cup purified water
1 small onion, 1/2” thick wedges
2 tablespoon lemon, fresh-juiced
½ cup extra virgin olive oil [2]
½ teaspoon salt

Directions

PREP
Trim carrot ends. Slice in half in the middle, separating the smaller and larger ends. Cut the smaller end in half lengthwise, and cut the larger end in quarters lengthwise so all slices are similar in size.
Mix all blueberry filling ingredients thoroughly.
Trim bottom 1” of asparagus spears and peel bottom halves until light-green-whitish flesh is exposed. Juice lemon and chop parsley.
Peel garlic, place in a piece of cheesecloth with thyme, peppercorns & bay leaves, and tie with twine, or place in a fine-mesh tea ball.
POACH VEGETABLES
Bring wine & water in a wide, deep saucepan on med-high to a simmer, add, herb sachet, onion, lemon juice, oil & salt and return to a simmer.
Add carrot, radish, turnip, & fennel and simmer for 3 min.
Add asparagus, nestling into the liquid, and simmer until all vegetables are just tender, 3 min.
Remove vegetables from liquid and divide between serving dishes. Drizzle ¼ c. broth over the top, sprinkle with parsley, and serve immediately while warm.

Tips & Tricks

Using Dried & Fresh Herbs & Spices Interchangeably: Substitute using a ratio of 1 part dried, crushed to 3 parts fresh, minced. To calculate: divide fresh measurements by 3 or multiple dried measures by 3.
FYI, Olive Oil is not salicylate (SA) restricted. An Australian study in the Journal of Food Composition and Analysis 57 (2017) 31–39 found that SA was undetectable in olive oil through gas chromatography-mass spectrometry.
Any remaining liquid can be rescued for use in a soup pot or stew where veggie stock is used.
For AIP: omit black pepper and white wine.
For low-FODMAPS: omit garlic, onion, & asparagus and reduce fennel.
For low-oxalate: omit turnips