French Spring Vegetable Stew Estouffade Printanière
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 1 large onion, finely diced
- Kosher salt and freshly ground black pepper
- 12 small carrots, peeled
- 6 small artichokes, trimmed and cut into quarters
- 1 sprig thyme
- 2 cups vegetable broth or water
- 12 baby turnips, peeled and halved
- 2 medium leeks, in 1/2-inch slices, both white and tender green parts
- 1 cup blanced and peeled fava beans
- 1 cup shelled tender peas
- 12 stalks fat green asparagus, peeled, in 1-inch pieces
- 1⁄2 tsp. lemon zest
- 2 tbsp. chopped chervil
- 2 tbsp. chopped parsley
Instructions
French Spring Vegetable Stew (Estouffade Printanière) serves 6 original recipe by Saveur.
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