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Marinated Spring Vegetables Recipe

Marinated Spring Vegetables


  • 2 c. vegetable broth
  • 1/4 c. lemon juice
  • 1/4 c. olive oil
  • 2 cloves garlic, peeled and halved
  • 2 bay leaves
  • 3/4 t. thyme
  • 8 carrots, cut into 2 inch pieces
  • 1 bulb fennel, stalks removed and bulb sliced
  • Feathery fennel fronds

  1. Boil 2 c. of water and add the asparagus. Reduce heat, cover and simmer for 5 minutes. Drain, and immediately rinse under cold water. Drain again. Refrigerate.
  2. In another pot, bring the marinade ingredients to a boil. Add the carrots and cook about 5 minutes.
  3. Pour marinade and carrots into a ziploc baggie and refrigerate.
  4. About an hour before serving, add the asparagus and fennel to the marinade. Chop a few of the feathery fennel fronds and also add to the marinade. Leave at room temperature.
  5. To serve, drain the marinade and place vegetables in a bowl.

Marinated Spring Vegetables Recipe Marinated Spring Vegetables Recipe Reviewed by Jarvis Mann on 9:01 AM Rating: 5

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