Spring Stew with Asparagus, Snow Pea and Baby Turnips
If you think that stew is strictly a cold weather dish, surprise yourself otherwise! This gorgeous spring stew uses tender veggies at their flavor peak. The turnips and radishes become earthy-sweet and the green colors become more vibrant. This winsome dish is a light, healthy and satisfying first course.
Note: to retain the blanched vegetable's vibrant colors, quickly heat this soup in a wide skillet or wok. This recipe was inspired by Deborah Madison.
3/4 pound asparagus, ends discarded
2 cups snow peas
2 cups baby turnips
1 bunch small radishes (if large, cut in halves)
4 scallions, chopped
3 springs fresh tarragon or savory
1 teaspoon sea salt and freshly ground black pepper to taste
1 tablespoon lemon juice
4 tablespoons unrefined hazelnut or olive oil
Bring 3 quarts of water to a boil; add a tablespoon of sea salt and, starting with the asparagus, separately blanch each vegetable type until just cooked. Cut into bite sized pieces.
Reserve 2 cups of blanching water or use a soup stock. In a wide skillet or wok, place two tarragon sprigs and the blanching water. Add the vegetables and simmer until they're warmed through. Add lemon juice, season with salt and pepper and simmer for 1 minute. Mince the remaining tarragon. Divide stew into bowls, garnish with minced tarragon and dress with hazelnut oil. Serve hot. Serves 4.
From Rebecca Wood
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