Friday, May 1, 2009

Spring Veggie Stew for Potluck

Spring Vegetable Stew
recipe courtesy Deborah Madison from "Vegetarian Cooking for Everyone"
Serves 4

salt and freshly ground black pepper
12 baby carrots, or 2 carrots peeled and thinly sliced
1/2 cup snow peas*
6 radishes, including 1/2" of the stems, halved
18 3" asparagus tips
6 scallions, including the stems, cut into 3" lengths
2 broccoli stems, thickly peeled and sliced diagonally
4 small turnips, or 2 rutabegas and 2 turnips, peeled and cut into sixths
4 tbsp butter**
4 thyme sprigs, preferably lemon thyme
1 Tbsp fresh lemon juice
10 sorrel leaves, sliced into ribbons, optional
1 Tbsp snipped chives
2 tsp finely chopped parsley
1 tsp chopped tarragon

Bring 3 quarts water to a boil and add 1 tbsp salt. One type at a time, blanch the vegetables until barely tender, then remove to a bowl of cold water to stop the cooking. When all are lbanched, reserve 1 cup of the cooking water. Drain the vegetables. (This can be done ahead of time).

In a wide skillet, melt the butter with the thyme sprigs and reserved liquid. Add the vegetables and simmer until they're warmed through. Add the lemon juice and sesaon with salt and pepper. Add the sorrel and herbs and cook for 1 minute more. Serve at once.

* I used green beans
** I used Earth Balance

1 comment:

Elvis said...

My mommy let me try your vegan stew and it was delicious!!!
Ruff! Ruff! Ruff!

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