French Vegetable Stew
on Friday, 13 March 2020.
Posted in French Friday, Provence
The French use seasonal vegetables to create their “stews”, and here we have a collection of their Spring vegetables.
These ingredients come together to create an amazingly flavoursome dish.
Ingredients
Ingredients
- 4 tblsp olive oil
- 1 chopped onion
- 2 leeks, using white part, chop into small pieces
- 6 or 8 artichokes, depending on size, cut into half
- 3 small turnips, cut into small pieces
- A bunch of baby carrots, maybe 12-14
- 500 gr liquid vegetable stock
- 1 bunch of asparagus cut into pieces
- 150 gr peas
- 150 gr beans (broad beans if you have them)
- 6 sprigs of thyme
- 2 tsp tarragon
- 1 tsp herbs de Provence
- 1 tblsp lemon zest
- Salt and freshly ground pepper (I like to use the pink salt flakes)
Method
Method
- Put olive oil in a large pan over medium-high heat.
- Add the onion and season well with salt and pepper. Cook until softened but not browned, about 5 minutes.
- Add the carrots, artichokes, tarragon, herbs de Provence and thyme sprigs. Mix together so that the vegetables are well coated.
- Reduce heat to medium, add half of the stock, cover and let simmer for about 8 minutes, until the artichokes and carrots are cooked but still a bit firm.
- Add turnips, leeks, and remaining stock and continue to cook, covered, until turnips are tender, 5 to 7 minutes. Taste to be sure that it is well seasoned.
- To finish, add beans, peas, and asparagus. Cook, covered, until asparagus is just done, about 4 to 5 minutes.
- Remove cover, increase heat and reduce cooking liquid quickly by half, around 5 minutes. By this time the remaining liquid is of a thick consistency.
- Stir in the lemon zest and transfer stew onto a serving dish, garnish with chopped parsley and enjoy this ever so tasty dish of vegetables. Next time you want to try something different with vegetables, consider cooking them this way, you won’t be disappointed.
