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
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
JARDINIèRE DE LéGUMES- SPRING VEGETABLE STEW
One of my French husband's best recipes. A very easy, healthy, pretty, cheap, tasty dish. His mother made, and still makes it as dinner, then uses the leftovers for an almost instant vegetable soup. Serves 4 as an veggie based main course, or 6 as a big side dish.
Provided by Kasha
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Gently fry bacon and onion in a large high sided pot with a lid until they start to smell good but not color, stirring frequently.
- Add all the vegetables and lettuce, not the parsley and stir. Add the water. If you don't have boston lettuce, any soft green lettuce will do.
- Cook on a gentle flame about half and hour stirring occasionally, add more water to keep from sticking if needed.
- After about half an hour, cover and continue to cook gently and steam. Add a bit of water if needed to steam. This all depends very much on the size of your vegetable cubes.
- After about an hour total cooking time, taste and see if all vegetables are very well cooked. If they are, it is done, if not, add a bit of water and steam with the lid on for a bit longer. Vegetables will be soft, not crispy.
- When you are satisfied with the doneness, taste and add salt and pepper to taste, and chopped parsley and mix inches.
- Good as a side dish to ham, sausages, chicken, or just alone.
- If you have leftovers and don't want to eat them as jardinière again, put in a pot, add water and maybe a boullion cube, boil and eat as soup, or use the immersion blender and make into a thick veggie soup.
Nutrition Facts : Calories 484.4, Fat 26.3, SaturatedFat 8.7, Cholesterol 38.6, Sodium 532.9, Carbohydrate 48.5, Fiber 9.8, Sugar 9.7, Protein 15.2
More about "spring vegetable stew recipes"
SPRING VEGETABLE STEW RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr
- 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.
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.
RECIPE: HOW TO MAKE A DELICIOUS SPRING VEGETABLE STEW
From mensjournal.com
SPRING VEGETABLE STEW | COOKSTR.COM
From cookstr.com
WHITE BEAN AND SPRING VEGETABLE STEW RECIPE | BON APPéTIT
From bonappetit.com
SPRING BEEF & VEGETABLE STEW – BEEF RECIPES
From womansday.com
SPRING VEGETABLE STEW | COOKSTR.COM
From cookstr.com
FRESH SPRING VEGETABLE STEW | BRITISH RECIPES | GOODTO
From goodto.com
3/5 (36)Category DinnerCuisine BritishTotal Time 1 hr 5 mins
30+ VEGETARIAN DINNER RECIPES FOR SPRING | EATINGWELL
From eatingwell.com
SPRING VEGETABLE STEW FROM NOURISHED KITCHEN COOKBOOK
From mommypotamus.com
EASY SPRING CHICKEN VEGETABLE STEW - LITTLE BROKEN
From littlebroken.com
SLOW COOKER BEEF STEW WITH SPRING VEGETABLES - GIRL GONE GOURMET
From girlgonegourmet.com
40 FAST SPRING VEGETABLE RECIPES—THE PERFECT SEASONAL SIDES
From tasteofhome.com
MAKE SPRING VEGGIE STEW, TURN LEFTOVERS INTO A FRITTATA
From today.com
SPRING VEGETABLE STEW - PLAIN.RECIPES
From plain.recipes
RUSTIC SPRING VEGETABLE STEW RECIPE | MYRECIPES
From myrecipes.com
VEGETABLE STEW RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
28 SEASONAL RECIPES TO MAKE THIS SPRING | FOOD & WINE
From foodandwine.com
SPRING VEGETABLE STEW - VEGETARIAN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
21 RECIPES FOR FRESH SPRING VEGETABLES
From simplyrecipes.com
SPRING VEGETABLE STEW RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
VIGNOLE - SPRING VEGETABLE STEW | ITALIAN FOOD FOREVER
From italianfoodforever.com
17 BEST VEGETARIAN SPRING RECIPES | LIVE EAT LEARN
From liveeatlearn.com
SPRING VEGETABLE STEW - GLUTEN FREE RECIPES
From fooddiez.com
SPRING SOUPS AND STEWS RECIPES | ALLRECIPES
From allrecipes.com
SPRING VEGETABLE STEW - GLUTEN FREE RECIPES
From fooddiez.com
SPRING VEGETABLE STEW | TLN
From tln.ca
SPRING VEGETABLE STEW WITH FAVA BEANS AND PEAS - MANGIA BEDDA
From mangiabedda.com
VEGETARIAN SPRING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SLOW COOKER CHICKEN AND SPRING VEGETABLE STEW - VALERIE'S KITCHEN
From fromvalerieskitchen.com
20+ DELICIOUS RECIPES TO USE WHAT’S COMING UP IN YOUR SPRING …
From myrecipes.com
45 HEALTHY VEGETARIAN RECIPES FOR SPRING | TASTE OF HOME
From tasteofhome.com
ERIC AKIS: SUMMER VEGETABLES BRIGHTEN UP LAMB STEW
From timescolonist.com
FRENCH SPRING VEGETABLE STEW (ESTOUFFADE PRINTANIèRE) | SAVEUR
From saveur.com
ROMAN SPRING VEGETABLE STEW – MON FOOD BLOG
From monfoodblog.com
OUR 38 BEST VEGETARIAN RECIPES FOR THE SPRING | SAVEUR
From saveur.com
SPRING VEGETABLE AND CHICKEN STEW (AIP, LOW CARB, WHOLE30)
From eatwellenjoylife.com
SPRING VEGETABLE STEW – SMITTEN KITCHEN
From smittenkitchen.com
5 RECIPES TO MAKE SPRING VEGETABLES SHINE
From simplyrecipes.com
SPRING VEGETABLE STEW | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From pinterest.ca
TRADITIONAL BEEF AND SPRING VEGETABLE STEW | THRIFTY …
From thriftyfoods.com
10 BEST VEGETABLE STEW JAMIE OLIVER RECIPES - FOOD NEWS
From foodnewsnews.com
You'll also love