Spring Vegetable Stew
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetables |
| 3 | md | Leeks; the white parts only sliced in 1/4-inch rounds |
| 2 | lg | Artichokes |
| 2 | Lemons; juice only | |
| 3/4 | lb | Fava beans, shelled (if available) |
| 1 | lb | Thick asparagus |
| 1 | tb | Butter |
| 1 | tb | Virgin olive oil |
| 5 | sm | Garlic cloves; unpeeled |
| Salt | ||
| 1 1/2 | c | Water |
| 6 | sm | Turnips; peeled and halved |
| 6 | sm | Carrots peeled & halved lengthwise |
| 1 | lb | Fresh peas; shelled, -=OR=- |
| 1 | c | -Frozen peas |
| Additional butter, to taste | ||
| Chopped fresh herbs; such as Parsley, Thyme, Basil, Marjoram | ||
| Freshly milled pepper |
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