Spring Vegetable Stew Recipe

Name: Spring Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and freshly milled pepper; 12 baby carrots, or 2 carrots peeled and thinly sliced; 1/2 cup snow peas; 6 radishes, including 1/2 inch of the stems, halved; 18 3-inch asparagus tips; 6 scallions, including the stems, cut into 3-inch lengths; 2 broccoli stems, thickly peeled and sliced diagonally; 4 small turnips, or 2 rutabagas and 2 turnips, peeled and cut into sixths; 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

Servings: persons

Salt and freshly milled pepper
12 baby carrots, or 2 carrots peeled and thinly sliced
1/2 cup snow peas
6 radishes, including 1/2 inch of the stems, halved
18 3-inch asparagus tips
6 scallions, including the stems, cut into 3-inch lengths
2 broccoli stems, thickly peeled and sliced diagonally
4 small turnips, or 2 rutabagas and 2 turnips, peeled and cut into sixths
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

1
Bring 3 quarts water to a boil and add 1 tablespoon salt.
2
One type at a time, blanch the vegetables until barely tender, then remove to a bowl of cold water to stop the cooking.
3
When all are blanched, reserve 1 cup of the cooking water.
4
Drain the vegetables.
5
(This can be done ahead of time.)
6
In a wide skillet, melt the butter with the thyme sprigs and reserved liquid.
7
Add the vegetables and simmer until theyre warmed through.
8
Add the lemon juice and season with salt and pepper.
9
Add the sorrel and herbs and cook for 1 minute more.
10
Serve at once.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salt and freshly milled pepper, 12 baby carrots, or 2 carrots peeled and thinly sliced, 1/2 cup snow peas, 6 radishes, including 1/2 inch of the stems, halved, and more.

Yes, Spring Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions