Spring Vegetable Stew

Name: Spring Vegetable Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots, cut into 1-inch-long sticks; 1 Tbsp chervil leaves; 1 Tbsp minced chives; 237 milliliters shelled fresh cranberry beans (4 ounces or 1 pound in the pod); 2 Tbsps crème fraîche; 1 teaspoon fresh lemon juice; 1 teaspoons finely grated lemon zest; 113 grams Hon Shimeji or beech mushrooms (available at Asian or specialty food markets); 2 Tbsps extra-virgin olive oil; 1 romaine heart, cut into 2-inch pieces; 4 servings Salt; 20 thin scallions, white and pale green parts only; 6 white turnips, about 2 inches in diameter, peeled and cut into wedges; 532 milliliters vegetable stock; 113 grams thin white asparagus, cut into 1-inch lengths; 170 grams zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

Spring Vegetable Stew might be just the soup you are searching for. Watching your figure? This gluten free and vegetarian recipe has 247 calories, 10g of protein, and 9g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up vegetable stock, lemon zest, scallions, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Using a slotted spoon, transfer the asparagus to a bowl.

Ingredients you will need

Asparagus

Water

Equipment you will use

Slotted Spoon

Bowl

Pot

Add the cranberry beans to the water and simmer over moderate heat until tender, about 40 minutes.

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Cranberry Beans

Water

Drain the beans and transfer to the bowl.

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Beans

Equipment you will use

Bowl

Meanwhile, in a medium enameled, cast-iron casserole, heat 1/2 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Add the scallions and cook over moderate heat until barely tender, about 1 minute.

Ingredients you will need

Green Onions

Transfer the scallions to the bowl with the asparagus.

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Asparagus

Green Onions

Equipment you will use

Bowl

Add another 1/2 tablespoon of the olive oil to the casserole.

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Olive Oil

Add the mushrooms, season with salt, cover and cook over moderate heat, stirring a few times, until lightly browned and tender, about 3 minutes.

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Mushrooms

Salt

Transfer the mushrooms to the bowl.

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Mushrooms

Equipment you will use

Bowl

Heat the remaining 1 tablespoon of olive oil in the casserole.

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Olive Oil

Add the turnips and carrots, season with salt and cook over moderate heat for 1 minute.

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Carrot

Turnip

Salt

Add 1 cup of the stock, cover and cook over low heat, stirring occasionally, for 15 minutes.

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Stock

Add another 1/2 cup of the stock, cover and cook until the turnips and carrots are tender, about 10 minutes longer.

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Carrot

Turnip

Stock

Add the zucchini and 1/2 cup of the stock and simmer until the zucchini is just tender, about 4 minutes.

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Zucchini

Stock

Add the remaining 1/4 cup of stock to the casserole along with the lemon zest, lemon juice and lettuce and cook, stirring, until the lettuce just wilts, about 20 seconds. Stir in the crme frache.

Ingredients you will need

Lemon Juice