Spring Vegetable Stew Recipe

Login to Save

Ingredients

  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 12 x baby carrots
  •     (or possibly 2 carrots peeled and thinly sliced)
  • 1/2 c. snow peas
  • 6 x radishes, including 1/2" of stems halved
  • 18 x three-inch asparagus tips
  • 6 x green onions, including the stems cut 3" lengths
  • 2 x broccoli stems thickly peeled, and
  •     sliced diagonally
  • 4 sm peeled turnips cut into sixths
  •     (or possibly 2 rutabagas and 2 turnips)
  • 4 Tbsp. butter
  • 4 x thyme sprigs
  •     (preferably lemon thyme)
  • 1 Tbsp. fresh lemon juice
  • 10 x sorrel leaves (optional), sliced
  •     into ribbons
  • 1 Tbsp. snipped chives
  • 2 tsp finely-minced parsley
  • 1 tsp minced tarragon

Description

Bring 3 Qts Water To A Boil And Add In 1 Tbsp. Salt. One Type At A Time, Blanch The Vegetables Till Barely Tender, Then Remove To A Bowl Of Cool Water To Stop The Cooking. When All…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

Back to top