Provided by Tina Miller
Categories Milk/Cream Mushroom Onion Side Roast Sauté Vegetarian High Fiber Saffron Asparagus Leek Spinach Pea Carrot Spring Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.
- Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.
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