Spring Vegetable Stew Recipe
This great vegan recipe gives us a perfect excuse to explore all the sights and scents of our local farmers’ market, buying what’s fresh and vibrant to make a supper dish that will entrance all our senses.
A supremely simple work of art filled with the dazzling colors and flavors of baby carrots, snow peas, asparagus spears, fresh herbs, and more. Here is some pure May pleasure: a springtime classic inspired by a truly encyclopedic vegetarian cookbook that everyone will enjoy!
12 baby carrots, or 2 mature carrots, peeled and thinly sliced
1/2 cup snow peas
6 radishes, including 1/2” of the stem, halved
18 3-inch young asparagus tips
6 scallions, cut into 3-inch lengths, including green parts
2 broccoli stems, thickly peeled and sliced diagonally
4 small turnips, peeled and cut into sixths
4 tablespoons polyunsaturated margarine or butter
4 thyme sprigs
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
1. In a large stockpot, bring 3 quarts salted water to a boil. Blanch the vegetables one type at a time until barely tender, then remove to a bowl of cold water to stop the cooking. When all the vegetables are blanched, reserve one cup of the cooking water. Drain the vegetables. (This step can be done ahead of time.)
2. In a wide skillet, melt the butter with the thyme sprigs and the reserved cooking liquid. Add the vegetables and simmer until they are warmed through. Add the lemon juice and season with salt and freshly-ground pepper to taste. Add the sorrel and fresh herbs and cook for 1 minute more. Serve at once.
Inspired by Vegetarian Cooking for Everyone, by Deborah Madison (Broadway Books, 1997).