Recipe: Spring Vegetable Stew (Deborah Madison)

SPRING VEGETABLE STEW

"Cooking the vegetables separately, then combining them, makes it possible to have everything ready in advance. Radishes and broccoli stems may be surprising, but they really give this dish an exceedingly fresh spring look. Popovers or fresh herb noodles are good accompaniments."

3 quarts water
1 tablespoon salt
12 baby carrots (or 2 carrots peeled and thinly sliced)
1/2 cup snow peas
6 radishes, including 1/2-inch of stems, halved
18 three-inch asparagus tips
6 green onions, including the stems, cut 3-inch lengths
2 broccoli stems, thickly peeled, and sliced diagonally
4 small peeled turnips, cut into sixths (or 2 rutabagas and 2 turnips)
4 tablespoons butter
4 thyme sprigs (preferably lemon thyme)
1 tablespoon fresh lemon juice
salt and Freshly-ground black pepper (to taste)
10 sorrel leaves, sliced into ribbons (optional)
1 tablespoon snipped chives
2 teaspoons finely-chopped parsley
1 teaspoon chopped tarragon

Bring 3 quarts water to a boil and add 1 tablespoon 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 blanched, 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 season with salt and pepper. Add the sorrel and herbs and cook for 1 minute more.

Serve at once.

Makes 4 servings
Source: Vegetarian Cooking for Everyone by Deborah Madison