Recipes and Cooking Poached Veggies with Walnut Relish Be the first to rate & review! A few minutes in simmering water brings out each vegetable's flavor while retaining its color and crisp-tender texture. By Abra Berens Abra Berens Website Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Learn about BHG's Editorial Process Published on April 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 garlic cloves, sliced 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon whole black peppercorns 5 sprigs fresh thyme 1 pound asparagus, trimmed and halved lengthwise 8 spring onions or scallions, halved lengthwise but root intact 1 cup sugar snap peas and/or fresh spring peas 8 baby turnips, trimmed and halved 12 radishes, trimmed 10 - 12 shiitake mushrooms, stemmed and gills removed 10 - 12 baby carrots, halved if desired 8 baby artichokes, prepped* and halved ¼ cup lemon juice Walnut Relish (see recipe) Directions Tie garlic, coriander, fennel, peppercorns, and thyme into a 6-inch piece of double-thick 100% cotton cheesecloth. Place in a large pot of 6 cups simmering water and 2 tsp. salt. Add asparagus; cook 2 minutes. Add spring onions and peas; cook 2 minutes more. Using a slotted spoon, transfer vegetables to a shallow dish. Add turnips to pot; cook 3 minutes. Add radishes and mushrooms; cook 2 to 3 minutes more. Transfer to dish with asparagus. Add carrots to pot; cook 4 to 6 minutes or until crisp-tender. Transfer carrots to dish with asparagus. Add artichokes and lemon juice to pot; cook 7 to 8 minutes or until tender. Transfer artichokes to dish with veggies. Serve with Walnut Relish. Serves 6. Tips To prep baby artichokes, stir 2 tablespoons lemon juice into half a large bowl of water. Tear off the tough outer leaves and peel off the stems' tough outer layer, placing artichokes in the water mixture as you go. Walnut Relish In a 350° oven, bake 1 cup walnut halves 7 to 10 minutes or until fragrant. In a medium bowl combine zest and juice of 1 lemon, 1/4 cup sherry vinegar or red wine vinegar, 1/4 cup olive oil, and 1 tsp. salt. Transfer toasted walnuts to a resealable plastic bag. Smash with the back of a frying pan until broken into small pieces. Immediately stir walnuts into vinegar mixture. Just before serving, stir in 1 cup roughly chopped flat-leaf parsley. Season with salt and black pepper. Tips Preparation is key: Have the vegetables washed and trimmed and/or halved on a tray by the stove so you can add them to the water at the right time. Rate it Print Nutrition Facts (per serving) 271 Calories 22g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 271 % Daily Value * Total Fat 22g 28% Saturated Fat 3g 15% Sodium 449mg 20% Total Carbohydrate 15g 5% Total Sugars 5g Protein 6g Vitamin C 41.4mg 207% Calcium 87mg 7% Iron 3.1mg 17% Potassium 497mg 11% Folate, total 93.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.