Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Asparagus Recipes

Condiments Recipes

Kim Chee 3

Kim Chee 3 Recipe
4 lb Chinese celery cabbage (napa cabbage) 1/4 lb Chinese white radish 2 cn (small ones) flat ancho...

read more

Spring Vegetable Stew Recipe

Spring Vegetable Stew recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spring Vegetable Stew recipe  PDF


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 and amp 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 WASH THE SLICED LEEKS really well, as they are always sandy. Trim the artichokes. (See instructions in the recipe Artichokes and Peas. ) Keep the finished pieces in a bowl covered with water and the juice of one lemon. Bring a large pot of water to a boil, add the fava beans, and cook for about a minute. Scoop them out and put them in a bowl of cold water, reserving the cooking water. Slip each bean out of its skin and set aside. Cut the top 3 inches off the asparagus. (Save the stalks for soup.) If the tips are very thick, slice them in half lengthwise. Warm the butter and olive oil in a wide skillet and add the leeks, artichokes, garlic, and salt lightly. Toss to coat everything with the oil and squeeze the juice of the second lemon over all. Cook gently for several minutes, without frying, then add the water. Simmer, partially covered, for about 15 minutes or until the artichokes are tender but still a little firm. Make sure there is always some liquid in the pan, adding more water as needed in small increments. Return the water used for the fava beans to the heat and bring to a boil. Separately blanch the turnips, carrots and asparagus and add them to the stewed vegetables along with the fresh peas. (If you're using frozen peas, add them during the last 2 minutes or so.) Cook gently until all the vegetables are tender and the liquid is reduced to a syrup. Taste for salt. Stir in the additional butter and the herbs and season with pepper.

Spring Vegetable Stew recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
797 people have voted
Last Reviewed on 2018-12-10



Monday, Dec 10 2018 Download & Print Spring Vegetable Stew recipe  PDF   Asparagus recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Beer Batter For Shrimp Or Fish

New Cooking Recipes

RisottoStyle Orzo with Tomatoes and Asiago Cheese
RisottoStyle Orzo with Tomatoes and Asiago Cheese Recipe


1 1/2 cups orzo Salt 1 1/2 tablespoons olive oil 1 medium minced onion 3 large cloves garlic minced 3/4 cup chicken stock or canned chicken broth 3 medium tomatoes, peeled seeded, diced 1/4 cup grated Asiago cheese 3 tablespoons minced fresh parsley Ground black pepper TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon. salt cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly. Meanwhile, heat oil in a medium skillet. Add onions and garlic sautE until softened, about 3 minutes. Stir in orz...

Cooking Magazines: Risotto Recipes » December 2018   Risotto recipes RSS   New

Dish Of The Day

Moroccan Style Quinoa

Moroccan Style Quinoa Recipe
1 c Chickpeas, soaked 1 ea 2 strip kombu sea weed 3 sm Onions, quartered 1 c Carrots, cut in chunk...
read more

Category: » Quinoa Recipes

View more dishes

>