Vegetarian Cooking for Everyone

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I'm starting to have trouble remembered what I've posted from this cookbook and

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* Exported from MasterCook *

 

Spring Vegetable Stew

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 247

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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

salt and freshly milled pepper

12 baby carrots or 2 carrots -- peeled/thinly sliced

1/2 cup snow peas

6 radishes, including 1/2 " of the stems -- halved

18 3-inch asparagus tips

6 scallions, including stems, cut into -- 3 " lengths

2 broccoli stems, thickly peeled -- sliced diagonally

4 small turnips or 2 rutabagas and 2 turnips -- peeled/cut into

6ths

4 tablespoons butter

4 thyme sprigs, preferably lemon thyme

1 tablespoon fresh lemon juice

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 of 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 & pepper. Add the sorrel and herbs and cook

for 1 minute more . Serve at once.

 

 

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