Spring Vegetable Stew
Recipe: #23579
April 23, 2016
Categories: French, Fat Free, Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, more
"Recipe source: Saveur (May 2016) Vegetables can be subbed by what is in season and/or in your garden"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (723.8 g)
- Calories 274.1
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 646.9 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 13.7 g
- Sugars - 30.1 g
- Protein - 10.7 g
- Calcium - 185.8 mg
- Iron - 9.3 mg
- Vitamin C - 71.2 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a large skillet over medium high heat add the olive oil and the and the onion; season with salt and pepper; cook until softened (5 minutes). Stir in the next 3 ingredients (-thyme); season and stir to coat; reduce heat to medium and add 1 cup of broth and let simmer for 5-10 minutes or until the vegetables are cooked but still firm. Add the turnips and leeks and the final one cup of broth and continue to cook covered until turnips are tender (under 10 minutes)
Step 2
Add the rest of the vegetables (-asparagus) and cook covered until asparagus is done (about 5 minutes). Remove cover and raise heat to reduce cooking liquid by half (under 5 minutes). Stir in lemon zest.
Step 3
Place stew in serving dish and sprinkle with chervil and parsley.
Tips
No special items needed.
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