Thursday: "Spring vegetable pan"

This was a simple thing inspired by a recipe in this month's Le Menu.
Lightly brown some beef pieces (geschnetzeltes) in clarified butter. Remove the beef. Add some chopped leek and cook a bit. Add diced carrots (yellow and orange) and kohlrabi and cook a bit longer. Add a bit of vegetable bouillon, a splash of white wine, some lemon zest, and a pinch of dill. Cook uncovered for a couple minutes. Add the meat and cook a while longer until the liquid has reduced some and the vegetables are ready to eat. Nice colors, nice flavor.

I braised some chopped swiss chard leaves in olive oil as an accompaniment.

oh, and a green salad.