SPRING VEGETABLE STEW
This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Fill a bowl with water and add lemon juice. Trim artichokes, quarter them and place in the water as you go along.
- Heat oil over medium heat in a large, heavy, lidded skillet or Dutch oven and add onions and celery. Cook, stirring, until tender, about 5 minutes. Add garlic, stir for about a minute until you can smell the fragrance of the garlic, and add fennel and a generous pinch of salt. Cook, stirring often, for 5 to 8 minutes more, until the fennel has softened.
- Drain artichoke hearts and add to the pan. Cook, stirring often, for 5 minutes. Add water and salt to taste and bring to a simmer. Cover, reduce heat to low, and simmer for 10 to 15 minutes, or until all of the vegetables are very tender and fragrant. Stir in chopped fennel fronds and/or mint and simmer for a few more minutes. Taste and adjust salt and pepper. Serve hot or warm, on its own as a side, tossed with pasta or as a topping for grains.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 18 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1093 milligrams, Sugar 9 grams
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
LAMB STEW WITH SPRING VEGETABLES
When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child's wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.
CROATIAN SPRING VEGETABLES STEW
There is very obvious Austrian influence in this meal. My grandmother used to prepare this side dish every spring, and I remember that, as a kid, I was thrilled every time I had this meal for lunch.
Provided by nitko
Categories Stew
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut carrots into cubes, and kohlrabi into sticks. Use only white parts from cauliflower.
- Put oil in a pan, add sugar and cook it until sugar becomes brown. Add peas, carrots, kohlrabi and cauliflower, water and salt into pot and cook until vegetable is soft (usually 15-20 min.).
- Stew must be sticky but not too much. When adding water do not put too much, just to cover the vegetables. You can also use kohlrabi leaves to add into stew, but not too much. Kohlrabi must be small, not bigger than tennis ball, otherwise it will be too hard with wooden parts inside which is not good. You can also add potatoe.
Nutrition Facts : Calories 265.4, Fat 4.5, SaturatedFat 0.6, Sodium 111.5, Carbohydrate 46.8, Fiber 16.8, Sugar 20.9, Protein 13.4
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SPRING VEGETABLE STEW RECIPE - MARCIA KIESEL | FOOD & WINE
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- In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Using a slotted spoon, transfer the asparagus to a bowl. Add the cranberry beans to the water and simmer over moderate heat until tender, about 40 minutes. Drain the beans and transfer to the bowl.
- Meanwhile, in a medium enameled, cast-iron casserole, heat 1/2 tablespoon of the olive oil. Add the scallions and cook over moderate heat until barely tender, about 1 minute. Transfer the scallions to the bowl with the asparagus. Add another 1/2 tablespoon of the olive oil to the casserole. Add the mushrooms, season with salt, cover and cook over moderate heat, stirring a few times, until lightly browned and tender, about 3 minutes. Transfer the mushrooms to the bowl.
- Heat the remaining 1 tablespoon of olive oil in the casserole. Add the turnips and carrots, season with salt and cook over moderate heat for 1 minute. Add 1 cup of the stock, cover and cook over low heat, stirring occasionally, for 15 minutes. Add another 1/2 cup of the stock, cover and cook until the turnips and carrots are tender, about 10 minutes longer. Add the zucchini and 1/2 cup of the stock and simmer until the zucchini is just tender, about 4 minutes. Add the remaining 1/4 cup of stock to the casserole along with the lemon zest, lemon juice and lettuce and cook, stirring, until the lettuce just wilts, about 20 seconds. Stir in the crème fraîche.
- Add the asparagus, beans, scallions and mushrooms to the stew. Simmer briefly, until heated through, about 30 seconds. Add the chervil and chives and serve the stew in bowls.
SPRING VEGETABLE STEW RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 2 hrsCategory Healthy Vegetarian Soup & Stew RecipesCalories 258 per serving
- Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.
- Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water. Pull off outer leaves from an artichoke. Using a small, sharp knife, remove the leaves down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.
- Heat oil in a large deep skillet or Dutch oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes. Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30 to 40 minutes.
- Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in butter and the reserved lemon juice. Season with pepper. Serve the stew in shallow bowls, garnished with chives and parsley.
ANNE BURRELL'S SPRING VEGETABLE STEW WITH PARMIGIANO …
From today.com
4.6/5 (41)Category EntréesAuthor Anne Burrell
- 2. Add the asparagus to the pot and let the water return to a boil, 4-5 minutes. Remove the asparagus and transfer it immediately to the prepared ice water. When the asparagus is completely cool, remove it from the ice water and reserve. Repeat this process with the sugar snaps.
- 3. Toss the potatoes in the boiling water, let the water come back to a boil and cook for 3-4 minutes. Remove the potatoes from the water and spread on a baking sheet to cool.
SPRING VEGETABLE STEW | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
- Vignole, or vignarola, is a Roman word to describe this incredible stew which is a celebration of spring. Please please try it – you will end up making it forever!
- Put the artichokes into a pot of cold salted water and bring to the boil. Cook for about 10 minutes or until tender (check by inserting a knife into the heart) and drain.
- Fill the pot with water again, add some salt and bring to the boil. Blanch the broad beans for a minute, then remove from the water with a slotted spoon and drain.
- Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion very gently for about 10 minutes until soft, add the chicken stock and the peas and bring back to the boil.
- Tear the leeks into strips and stir them into the peas with the roughly chopped spinach or chard, the artichokes and the broad beans. Bring back to simmering point and let all the vegetables stew together very slowly for about 10 more minutes.
- Taste, season with salt and pepper, and stir in the chopped herbs and a good few lugs of olive oil before serving.
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