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Smoky Glazed Vegetables

  • 4 medium mushrooms (morel, oyster, maitake preferred), rinsed, patted dry and cut in ½-inch pieces
  • 4 fingerling potatoes, cut into ½-inch pieces
  • 8 baby carrots
  • 1 dried bay leaf
  • 1 sprig thyme, leaves only, chopped
  • 1 tablespoon smoked olive oil, Texas Olive Ranch Mesquite-Smoked, preferred
  • 1½ -2 cups chicken stock
  • 12 thick asparagus spears, bottoms trimmed and spears cut into
  • 2-inch pieces on the diagonal
  • 8 cherry tomatoes
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped parsley

Combine the mushrooms, potatoes, carrots, bay leaf, thyme, olive oil and 1 cup of the stock in a saucepan big enough to hold them without overcrowding. Cook over high heat until almost all the liquid has been evaporated, about 15 minutes.

Add the asparagus and tomatoes and ½ cup of stock. Continue cooking over medium high heat until liquid is reduced to a glaze. If the potatoes and carrots need more cooking time, add the remaining ½ cup of stock and cook until liquid has also been reduced to a glaze. Season with salt and pepper and fi nish with parsley.

Reprinted with permission from Edible Dallas & Fort Worth: The Cookbook © 2012 by Edible Communities, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

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