Ingredients
- Olive oil (for frying, 1 cup)
- 1 yellow onion, diced
- Kosher salt
- Pepper
- 1 pound carrots (12 carrots, peeled)
- 1 pound artichokes (6 artichokes, trimmed and cut into quarters)
- Thyme (1 sprig)
- 2 cups vegetable broth (or water)
- 1 pound turnips (12 baby turnips, peeled and halved)
- 2 leeks (cut in 1/2 inch slices --using both the white and light green parts)
- 113 grams fava beans (peeled and blanched, 1 cup)
- 1 cup green peas (shelled)
- 1 pound asparagus (12 stalks, cut into 1 inch pieces)
- 1/2 teaspoon lemon zest
- 2 tablespoons chervil, chopped
- 2 tablespoons parsley, chopped
How to Make
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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)
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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.
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Step 3: Place stew in serving dish and sprinkle with chervil and parsley.
We hope you enjoy this recipe!
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