Springtime Vegetable Stew

[Guest guest]

It's hard to think of spring with snow on the ground but this surely has me

thinking of daffodils. Sheryl

 

 

* Exported from MasterCook *

 

Springtime Vegetable Stew

 

Recipe By :Cucina Ebraica

Serving Size : 6 Preparation Time :0:00

Categories : Cucina Ebraica Soups & Stews

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 lb trimmed artichokes

3 tbsp olive oil

2 tsp minced garlic

4 tbsp chopped fresh parsley

1 cup shelled peas, blanched for 1 minute

1/2 lb baby carrots, parboiled for 5 minutes

1/2 lb mushrooms, sauteed in olive oil for 5 mins -- sliced

1/2 lb asparagus tips, blanched for 2 minutes

1/2 lb new potatoes, parboiled 7 minutes

1/2 lb pearl onions, parboiled 4 minutes -- peeled

2 cups vegetable broth

salt and freshly ground pepper to taste

chopped parlsey or basil for garnish

1 pinch sugar, optional

 

Fill a medium saucepan with lightly salted water and bring to a boil.

Meanwhile, having ready a bowl of water to which you have added lemon

juice. Working with 1 artichoke at a time, cut off the stem even with the

base. Remove all theleaves until you reach the pale green heart. Pare away

the dark green area fromteh base. Cut the artichoke in half and coop out

and discard the choke. Cut the tender heart lengthwise into quarters. Drop

into the lemon water. When all the artichokes are trimmed, drain and add

to teh boiling water. Parboil for 5 minutes and drain.

 

Warm the olive oil in a large saute pan over medium heat. add the garlic

and parsley, and stir for a minute or two. Add the artichokes, peas,

carrots, mushrooms, asparagus, potatoes, pearl onioins and enough

vegetable broth to moisten. Bring to a simmer and cook uncovered until all

the vegetables are tender, about 10 minutes.

 

Adjust seasonings with salt and pepper. May add a little sugar for flavor

balance. Transfer to a warmed serving dish. Garnish with a little

chopped parsley or basil.

 

Variation: When the vegetables are tender, beat 1 egg with 1/4 cup fresh

lemon juice until frothy. Add a bit of the vegetable cooking liquid to

the egg/lemon mixture to temper it; whisk the egg into the vegetables.

Stir well and remove from the heat. Sprinkle with parsley or basil. Serve

immediately.

 

 

 

 

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Per serving: 116 Calories (kcal); 8g Total Fat; (61% calories from fat); 2g

Protein; 9g Carbohydrate; 1mg Cholesterol; 544mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

NOTES :

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0