VCE: Simple Summer Stew With Herb Butter

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* Exported from MasterCook *

 

Simple Summer Stew With Herb Butter

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 249

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons chopped marjoram

1 1/2 tablespoons chopped basil

1 1/2 tablespoons parsley

1/2 teaspoon grated lemon zest

Salt and freshly milled pepper

4 tablespoons butter -- softened

8 ounces green beans

preferably skinny ones -- tipped

cut into 3-inch lengths

1 tablespoon olive or sunflower seed oil

1 small onion -- finely diced

1 garlic clove -- thinly sliced

8 ounces small summer squash

diced or sliced into rounds

1 red or yellow bell pepper

cut into squares

1 large tomato -- peeled

seeded and diced

4 ears corn -- shucked

(about 3 cups kernels)

 

SERVES 4

 

By choosing from all the new varieties of beans, squash, and tomatoes that

appear in the market during the summer, you can create endless varieties

with this single recipe.

 

In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch

of salt, and the butter. Mix thoroughly and set aside.

 

Bring a pot of water to a boil and add salt. Cook the beans, uncovered,

for 2 minutes and then drain.

 

Heat the oil in a wide pan over high heat with the onion and garlic. Sauté

for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for

5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with

1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until

tender. Stir in the herb butter, taste for salt, and season with pepper.

 

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