40 minutes

Braised Summer Vegetables


  • Abbio Stock Pot
  • Measuring spoons
  • Spatula or stirring spoon 
  • Cutting board
  • Chef's knife 


    • Clean the vegetables well 
    • Slice the radishes in half and set aside 
    • Chop the squash into coins
    • Dice the fennel 


    1. Heat 1 tbsp oil in a Abbio Stock Pot or skillet and cook the squash on  medium-high heat until caramelized.
    2. Remove from the pot with a slotted spoon, set aside in a bowl, then repeat with the radishes.
    3. Pour in the remaining oil and add the fennel. Cook until caramelized, then turn down the heat to low.
    4. Add the thyme sprig and chicken stock, and cook for 15-20 minutes, until the fennel is tender. 
    5. Add the butter to the pan and add back radish and squash.
    6. Coat all the veg in the broth, then add the lemon juice.
    7. Remove the thyme sprig, then scatter over the herbs. 
    8. Add salt and pepper to your liking, and serve!