← Back to Search Results
Spring Vegetable Stew Recipe-3571

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Cooking the vegetables separately, then combining them, makes it possible to have everything ready in advance. Radishes and broccoli stems may be surprising, but they really give this dish an exceedingly fresh spring look.

While popovers or fresh herb noodles are good accompaniments, I sometimes add some potato gnocchi or cheese tortellini at the end for a soft, surprising mouthful.

Yield: 4 servings

Ingredients

  • Salt and freshly milled pepper
  • 12 baby carrots, or 2 carrots peeled and thinly sliced
  • ½ cup snow peas
  • 6 radishes, including ½ inch of the stems, halved
  • 18 3-inch asparagus tips
  • 6 scallions, including the stems, cut into 3-inch lengths
  • 2 broccoli stems, thickly peeled and sliced diagonally
  • 4 small turnips, or 2 rutabagas and 2 turnips, peeled and cut into sixths
  • 4 tablespoons butter
  • 4 thyme sprigs, preferably lemon thyme
  • 1 tablespoon fresh lemon juice
  • 10 sorrel leaves, sliced into ribbons, optional
  • 1 tablespoon snipped chives
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon chopped tarragon

Directions

Bring 3 quarts water to a boil and add 1 tablespoon salt. One type at a time, blanch the vegetables until barely tender, then remove to a bowl of cold water to stop the cooking. When all are blanched, reserve 1 cup of the cooking water. Drain the vegetables. (This can be done ahead of time.)

In a wide skillet, melt the butter with the thyme sprigs and reserved liquid. Add the vegetables and simmer until they’re warmed through. Add the lemon juice and season with salt and pepper. Add the sorrel and herbs and cook for 1 minute more. Serve at once.


© 1997 Deborah Madison

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

233kcal (12%)
191mg (19%)
143mg (238%)
469mcg RAE (16%)
1261mg
106mg
7g
15g
10g
29g
31mg (10%)
463mg (19%)
7g (37%)
12g (19%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
american-masala American Masala
by Suvir Saran
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
food-to-live-by Food to Live By
by Myra Goodman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cook-with-jamie Cook with Jamie
by Jamie Oliver
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
baked-explorations Baked Explorations
by Matt Lewis
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?