Winter Vegetable Bollito Misto Recipe

Prepare stock

In a large wide pot (large enough to hold all vegetables in a single layer if possible), combine the vegetable stock and white wine. Add the whole onion (skin on is fine), the carrot and celery reserved for the stock, bay leaves, peppercorns and 1 tsp salt. Bring to a gentle simmer over medium heat.

Reduce heat so the liquid is at a gentle simmer (not a rolling boil). Keep covered and maintain a low simmer while you prepare the vegetables — this will be the poaching liquid for the bollito misto.

Prepare vegetables

Wash and trim all vegetables. Halve or cut to relatively large, uniform pieces so they hold shape when poached: halve potatoes if large, halve carrots lengthwise, halve leeks lengthwise and rinse between layers, quarter cabbage into wedges, cut celeriac into 3 cm chunks, halve brussels sprouts, peel pearl onions, and cut squash into large chunks.

Cook in stages

Bring the poaching liquid back to a very gentle simmer. Add vegetables in stages according to required cooking time so everything finishes tender at the same time: first add potatoes and celeriac (these take longest). Simmer 10 minutes. Add carrots and leeks and simmer another 8–10 minutes. Add cabbage, brussels sprouts, pearl onions and squash and simmer 6–8 minutes more, until all vegetables are tender when pierced with a knife but not falling apart. Total simmering time should be about 25–30 minutes from first addition; adjust timing depending on size of pieces. Keep the liquid at a gentle simmer and do not boil vigorously.

Using a slotted spoon or spider skimmer, transfer vegetables to a large shallow platter or individual serving plates. Arrange by type or mix, keeping larger pieces intact. Reserve the poaching liquid — it can be strained and used as light broth for serving or saved for another use.

Season and dress

While vegetables are hot, drizzle about 2 tbs extra-virgin olive oil over them and season lightly with sea salt and freshly ground black pepper. Zest the lemon and squeeze 1–2 tbs lemon juice over the vegetables to brighten flavors. Scatter chopped parsley over the top.

Mustard vinaigrette

In a small bowl whisk together the remaining 2 tbs olive oil, coarse mustard, a pinch of salt, the remaining lemon juice (if desired) and a grind of black pepper. Taste and adjust. Spoon or drizzle the vinaigrette over vegetables or serve on the side for guests to add.

If using, warm the bagna cauda-style sauce gently (do not boil) and offer as an optional dip alongside the bollito misto. Sprinkle toasted chopped hazelnuts or walnuts over the vegetables for crunch.