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Spring Stew


 This was perfect for the beautiful sunny Spring day that still had that cold snap in the air.


Saute 1/2 c chopped onion, leek, green onion or pearl onions, etc. in 

2 T olive oil &

2T unsalted butter until they glisten

Add 3 c vegetable stock, 

2 cloves of garlic, minced and bring to a boil.

After about 5 minutes (for a bit of reduction) add

1 lb new red baby potatoes, cut in half (or quarters if large)

Boil potatoes about 10 minutes then add

2 carrots, cut bite size

3-4 small zucchini, bite size

3-4 small crook neck, bite size

Cook for a couple minutes until they start to soften.

Then add 1 c green peas and 1 c edamame or fava beans

Cook for a few minutes, but keep the peas bright!

Just before removing from the heat add 1 t tarragon and 1 t parsley (1 T of each if fresh) 

Add salt and pepper to taste.

We served it with sweet buns.

You can easily add ham, pancetta or chicken if you want but it was surprisingly filling as is. 

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