Springtime Vegetable Medley Stew

Cooking Time

Approximately 1 hour.

Ingredients

• 1/4 pound of delicate white asparagus, sliced into 1-inch segments
• 1 cup of freshly shelled cranberry beans (equivalent to 4 ounces or 1 pound in the pod)
• 2 tablespoons of extra-virgin olive oil
• 20 thin scallions, using only the white and light green parts
• 1/4 pound of Hon Shimeji or beech mushrooms
• Salt, to taste
• 6 white turnips, approximately 2 inches wide, peeled and quartered
• 2 medium carrots, chopped into 1-inch sticks
• 1/4 cups of vegetable broth
• 1 (6-ounce) zucchini, halved lengthwise and sliced into 1/4-inch rounds
• 1/2 teaspoon of finely grated lemon zest
• 1 teaspoon of fresh lemon juice
• 1 romaine heart, cut into 2-inch pieces
• 2 tablespoons of crème fraîche
• 1 tablespoon of small chervil leaves
• 1 tablespoon of minced chives

Cooking Instructions

Begin by boiling a medium pot of salted water. Toss in the white asparagus and cook on medium-high until tender, about 4 minutes. Use a slotted spoon to remove the asparagus and place it in a bowl for later.

Next, bring the same water back to a simmer and add the cranberry beans. Allow them to cook until they’re tender, which should take around 40 minutes. Once done, drain and transfer the beans to the bowl with the asparagus.

In an enameled cast-iron pot, heat half a tablespoon of olive oil over medium heat. Sauté the scallions for about a minute until they are just tender, then add them to the bowl with the asparagus.

Add another half tablespoon of olive oil to the pot, then introduce the mushrooms seasoned with a pinch of salt. Cover and let them brown lightly, stirring occasionally for about 3 minutes, before adding them to the bowl as well.

In the same pot, heat the remaining tablespoon of olive oil. Add the prepared turnips and carrots, season with salt, and cook for a minute. Pour in 1 cup of stock, cover, and let simmer on low, stirring occasionally for 15 minutes. After this, add an additional half cup of stock, cover, and continue to cook until the turnips and carrots are tender—this should take about 10 more minutes.

Stir in the zucchini along with another half cup of broth and let it gently simmer until the zucchini is tender, about 4 minutes. Add the remaining 1/4 cup of stock, lemon zest, lemon juice, and the romaine lettuce. Cook briefly, stirring, just until the lettuce wilts, approximately 20 seconds. Mix in the crème fraîche to enrich the flavor.

Finally, return the asparagus, cranberry beans, scallions, and mushrooms to the pot. Allow everything to simmer for about 30 seconds just to warm through. Toss in the fresh chervil and chives right before serving, and ladle the delicious stew into bowls for a vibrant, vegetable-packed feast.