European
Portugal - Side Dishes
Legumes do Cozido à Portuguesa
Chef's Menu Description
The wholesome vegetable side of Portugal's national feast: savoy cabbage quarters, sweet carrots, turnips, and potatoes gently poached in rich, savory cozido broth.
Ingredients
- • 1/2 head savoy cabbage (couve-lombarda), cut into wedges
- • 3 large carrots, peeled and cut into chunks
- • 2 round white turnips (nabos), peeled and quartered
- • 4 medium waxy potatoes, peeled and halved
- • 1 litre rich seasoned cozido meat broth, coarse sea salt, olive oil for drizzling
Preparation Steps
1
Phase 1
Bring the savory cozido broth to a gentle simmer in a large pot. Add carrots, turnips, and potatoes. Simmer for 15 minutes.
2
Phase 2
Add the cabbage wedges on top, pressing gently into the broth. Simmer for an additional 12-15 minutes until all vegetables are tender to the tip of a knife.
3
Phase 3
Carefully lift vegetables with a slotted spoon onto a warm serving platter, grouping each vegetable neatly.
4
Phase 4
Drizzle with a swirl of high-grade Portuguese raw olive oil and sprinkle with sea salt flakes.