Spring vegetable stew
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Spring vegetable stew
  Vegetables    Stews  
Last updated 6/12/2012 12:51:27 AM. Recipe ID 13039. Report a problem with this recipe.
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      Title: Spring vegetable stew
 Categories: Main dish, Vegetables
      Yield: 4 Servings
 
      3 md Leeks; the white parts only
           -sliced in 1/4-inch rounds
      2 lg Artichokes
      2    Lemons; juice only
    3/4 lb Fava beans, shelled
           -(if available)
      1 lb Thick asparagus
      1 tb Butter
      1 tb Virgin olive oil
      5 sm Garlic cloves; unpeeled
           Salt
  1 1/2 c  Water
      6 sm Turnips; peeled and halved
      6 sm Carrots
           - peeled & halved lengthwise
      1 lb Fresh peas; shelled, -=OR=-
      1 c  -Frozen peas
           Additional butter, to taste
           Chopped fresh herbs; such as
           -Parsley, Thyme, Basil,
           -Marjoram
           Freshly milled pepper
 
  WASH THE SLICED LEEKS really well, as they are always sandy. Trim the
  artichokes. (See instructions in the recipe "Artichokes and Peas.")
  Keep the finished pieces in a bowl covered with water and the juice
  of one lemon. Bring a large pot of water to a boil, add the fava
  beans, and cook for about a minute. Scoop them out and put them in a
  bowl of cold water, reserving the cooking water. Slip each bean out
  of its skin and set aside. Cut the top 3 inches off the asparagus.
  (Save the stalks for soup.) If the tips are very thick, slice them in
  half lengthwise. Warm the butter and olive oil in a wide skillet and
  add the leeks, artichokes, garlic, and salt lightly. Toss to coat
  everything with the oil and squeeze the juice of the second lemon
  over all. Cook gently for several minutes, without frying, then add
  the water. Simmer, partially covered, for about 15 minutes or until
  the artichokes are tender but still a little firm. Make sure there is
  always some liquid in the pan, adding more water as needed in small
  increments. Return the water used for the fava beans to the heat and
  bring to a boil. Separately blanch the turnips, carrots and asparagus
  and add them to the stewed vegetables along with the fresh peas. (If
  you're using frozen peas, add them during the last 2 minutes or so.)
  Cook gently until all the vegetables are tender and the liquid is
  reduced to a syrup. Taste for salt. Stir in the additional butter and
  the herbs and season with pepper.
 




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Recipe ID 13039 (Apr 03, 2005)

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