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Povrće na lešo (meaning “vegetables in broth” or “boiled”) is the embodiment of simplicity in Croatian cooking. This humble dish comes from the Dalmatian coast and other regions, where fresh produce is plentiful and straightforward preparation is cherished. Essentially a plate of mixed vegetables cooked in seasoned water, it showcases each ingredient’s natural taste without heavy sauces or complex spice blends. The beauty of povrće na lešo lies in its restraint: carrots, potatoes, cauliflower, peas, and other vegetables are simmered just long enough to soften, then drained and dressed with nothing more than a drizzle of golden olive oil and a pinch of salt.
This technique is beloved because it is both comforting and healthful. In Dalmatia, such boiled vegetable platters often accompany grilled fish, broiled meats, or cured seafood, absorbing the simplicity and purity of the Mediterranean table. Each vegetable – perhaps carrots diced into vibrant rounds, broccoli broken into florets, chunks of potato and beet, a handful of green peas – contributes color, texture, and gentle sweetness or earthiness. Boiled in lightly salted water, they retain nutrients and a tender bite. A final splash of olive oil (sometimes garlic-infused oil) imparts smooth richness and subtle fruitiness, making the dish feel indulgent without being heavy.
Wat maakt povrće na lešo special is its flexibility. It can be a weeknight staple, a side at a festive meal, or a base for other recipes. The selection of vegetables varies by season and region: in spring, you might include fresh string beans or young beets; in autumn, turnips, squash or cabbage. But the method remains constant: clean, chop, boil, and dress. This universality is why Croatians liken it to “comfort food”: it’s ever-present yet never boring. On a rustic Dalmatian table, it might share space with salted anchovies, oven-roasted peppers, or a thick bean stew (herder), providing a light counterpoint to richer dishes. The lightness and ease of povrće na lešo echo Croatia’s culinary principle that great flavor needs no more than quality ingredients and simple care.
In texture and taste, Povrće na lešo is gentle. The vegetables should not be mushy but tender enough to easily pierce with a fork. The modest seasoning – salt in the water and the finishing oil – reveals each vegetable’s character: sweet carrot, tender potato, bitter broccoli, nutty cauliflower. Sometimes, a crushed garlic clove is left in the pot as the veggies cook, infusing a whisper of garlicky aroma. Before serving, some cooks toss freshly chopped parsley or a shower of paprika on top. Each bite is wholesome and hearty, like eating the garden itself.
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kcalPovrće na lešo presents a collection of seasonal vegetables—potatoes, carrots, zucchini, green beans, and cauliflower—simmered in salted water until just tender. The cooked vegetables are drained, arranged on a warm serving platter, and dressed generously with high-quality extra-virgin olive oil and coarse sea salt. A scattering of fresh parsley and a grinding of black pepper complete the presentation. The result is a clean-tasting, nutritionally rich side dish that pairs seamlessly with grilled fish, roasted meats, or cured preparations. This recipe yields six servings and stores well for reheating the following day, making it suitable for meal preparation and family-style entertaining.
450 g (1 lb) waxy potatoes — Varieties such as Yukon Gold or fingerling hold their shape during boiling; starchy potatoes break apart too easily.
300 g (10 oz) carrots — Select firm, medium-sized carrots; older carrots may require slightly longer cooking.
250 g (9 oz) zucchini — Choose smaller zucchini with fewer seeds for better texture and less water content.
200 g (7 oz) green beans — Fresh beans are preferred; trim both ends before cooking.
250 g (9 oz) cauliflower florets — Cut into uniform pieces approximately 4 cm (1.5 inches) for consistent cooking.
1 medium yellow onion, peeled and quartered — The onion adds subtle sweetness to the cooking water and serves as an edible component.
3 liters (about 3 quarts) water — Enough to fully submerge all vegetables.
2 tablespoons coarse sea salt — For the cooking water; this seasons the vegetables from within.
2 laurierblaadjes — Imparts a mild herbal note during simmering.
4 whole black peppercorns — Optional; adds a hint of warmth to the broth.
80 ml (⅓ cup) extra-virgin olive oil — Use the finest quality available; Croatian olive oils from Istria or Dalmatia are ideal but any high-quality oil will work.
Flaky sea salt, to taste — For finishing; fleur de sel or Maldon salt provides pleasant texture.
Versgemalen zwarte peper — Adds subtle heat and visual contrast.
2 tablespoons fresh flat-leaf parsley, finely chopped — Brightens the finished dish with color and freshness.
1 clove garlic, minced (optional) — Traditional in some coastal households; can be omitted.
1 tablespoon lemon juice (optional) — Adds brightness; particularly nice when serving alongside fish.
Step 1 — Prepare the vegetables (10 minutes)
Scrub potatoes and cut into 5 cm (2-inch) chunks, leaving skins on if desired. Peel carrots and slice into 2 cm (¾-inch) rounds. Trim zucchini ends and cut into half-moons approximately 2 cm thick. Snap or trim green bean ends. Break cauliflower into uniform florets.
Step 2 — Organize by cooking time (3 minutes)
Arrange vegetables in separate piles or bowls according to their required cooking duration. Potatoes and carrots require the longest time; zucchini and green beans need the shortest.
Step 3 — Bring water to a boil (8 minutes)
Fill a large pot with 3 liters of water. Add coarse sea salt, bay leaves, and peppercorns. Set over high heat and bring to a rolling boil.
Step 4 — Add potatoes and carrots (15 minutes)
Lower potatoes and quartered onion into the boiling water. Cook for 5 minutes. Add carrots and continue cooking for an additional 10 minutes, maintaining a steady simmer.
Step 5 — Add cauliflower (5 minutes)
Add cauliflower florets to the pot. Return to a simmer and cook for 5 minutes, until cauliflower begins to soften but remains slightly firm.
Step 6 — Add green beans and zucchini (5 minutes)
Add green beans and zucchini slices during the final 5 minutes of cooking. The vegetables should be tender when pierced with a knife but not mushy.
Step 7 — Test for doneness (2 minutes)
Pierce the largest potato chunk with a thin knife; it should slide in with gentle resistance. Check a carrot round and a cauliflower floret. If any vegetable feels firm in the center, continue cooking for 2–3 minutes.
Step 8 — Drain the vegetables (2 minutes)
Set a large colander in the sink. Carefully pour the pot contents through the colander. Allow vegetables to drain for 30 seconds; shake gently to release excess water. Reserve 250 ml (1 cup) of cooking liquid if desired for reheating.
Step 9 — Transfer to serving platter (2 minutes)
Arrange drained vegetables on a large, warmed serving platter. Distribute them evenly, with potatoes and carrots toward the center and more delicate vegetables around the edges.
Step 10 — Dress with olive oil (1 minute)
Drizzle extra-virgin olive oil generously over the warm vegetables. The oil should pool slightly in the platter's wells; this is traditional and encouraged.
Step 11 — Season and garnish (1 minute)
Sprinkle flaky sea salt across the vegetables. Add several grinds of black pepper. Scatter chopped parsley over the top. If using, add minced garlic and lemon juice, tossing gently to distribute.
Step 12 — Serve immediately
Bring the platter to the table while the vegetables remain warm. Provide serving spoons and encourage diners to spoon the pooled olive oil over their portions.
Uniform Sizing Matters: Cut all vegetables to similar thicknesses within their category. A 3 cm potato chunk cooks at a different rate than a 5 cm chunk; uneven cutting leads to some pieces becoming mushy while others remain underdone.
Season the Water Aggressively: The cooking water should taste distinctly salty—more like seawater than you might expect. Vegetables absorb seasoning from within, and undersalted cooking water produces bland results regardless of how much salt you add at serving.
Warm the Serving Platter: Place your serving platter in a 95°C (200°F) oven for 5 minutes before plating. Warm vegetables on a cold platter cool rapidly, and the olive oil congeals rather than remaining fluid.
Boodschappenlijstje: Extra-virgin olive oil, flaky sea salt, fresh parsley, fresh thyme, lemon, garlic, crusty bread, Parmigiano-Reggiano for grating (non-traditional but delicious).
Make-Ahead Preparation:
| Equipment | Purpose |
|---|---|
| Large stockpot (6–8 liters / 6–8 quarts) | For boiling all vegetables in sufficient water |
| Sharp chef’s knife | For cutting vegetables into uniform pieces |
| Large cutting board | Work surface for vegetable preparation |
| Large colander | For draining cooked vegetables |
| Large oval or rectangular serving platter | For presentation |
| Vegetable peeler | For peeling carrots |
| Slotted spoon (optional) | For transferring delicate vegetables if preferred over pouring |
| Small bowl | For holding minced garlic and chopped parsley |
| Kitchen timer | For tracking cooking intervals |
Per serving (approximately 200 g cooked vegetables with olive oil)
| Voedingsstof | Hoeveelheid | % Daily Value* |
|---|---|---|
| Calorieën | 145 kcal | 7% |
| Totaal vet | 9 gram | 12% |
| — Saturated Fat | 1.3 g | 7% |
| — Monounsaturated Fat | 6.5 g | — |
| — Polyunsaturated Fat | 1 gram | — |
| Cholesterol | 0 mg | 0% |
| Natrium | 480 mg | 21% |
| Total Carbohydrates | 15 gram | 5% |
| — Dietary Fiber | 4 gram | 14% |
| — Sugars | 4 gram | — |
| Eiwit | 3 gram | 6% |
| Vitamin A | 180% DV | — |
| Vitamin C | 45% DV | — |
| Vitamin K | 25% DV | — |
| Potassium | 520 mg | 11% |
| Calcium | 45 mg | 3% |
| Iron | 1.2 mg | 7% |
*Percent Daily Values based on a 2,000 calorie diet. Values calculated using USDA FoodData Central database.
Allergenen: None. This recipe is free from the eight major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans).
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