Italian Veg - Spring Vegetable Stew w/ Fennel, Carrots, Asparagus, and Peas

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I can't remember (or make sense of my lousy notes) if I sent this or not. Old

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* Exported from MasterCook *

 

Spring Vegetable Stew with Fennel, Carrots, Asparagus, and Peas

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium fennel bulb (about 1 1/4 lbs)

2 tablespoons extra-virgin olive oil

3 medium shallots -- minced

5 medium plum tomatoes (about 1 lb) -- peeled, cored, seeded, and

diced

salt and freshhly ground black pepper

3 cups vegetable stock or water

25 baby carrots (about 5 oz) -- peeled

1 pound medium asparagus -- tough ends snapped off, cut on the

bias into 1 1/2-inch pieces

1 cup fresh or frozen peas -- thawed

2 tablespoons unsalted butter

freshly grated Parmigiano-Reggiano cheese

 

This stew is the perfect way to celebrate the arrival of spring. The vegetables

are added at different times, since some need to cook llonger than others, and

the light orange-red broth thickens as they soften. A small amount of butter is

beaten into the stew at the end to thicken the sauce even further. I find this

method preferable to using flour or cornstarch, both of which weigh down

delicate stews.

 

Trim the stems and fronds from the fennel. Discard the stems. Mince 1

tablespoon of the fronds and set aside. Trim a thin slice from the base of the

bulb and remove any tough or blemished outer layers. Cut the bulb in half

through the base and use a small, sharp knife to remove the triangular piece of

the core from each half. With the flat side of the bulb down and your knife

paralell to the work surface, slice each fennel half crosswise to yield several

1/2-inch- thick slices. Cut the slices lengthwise to yield long strips about

1/4 inch thick.

 

Heat the oil in a large saucepan. Add the shallots and saute over medium heat

until golden, about 3 minutes. Add the tomatoes and salt and pepper to taste

and simmer just until the tomatoes soften, about 5 minutes.

 

Add the fennel strips and cook, stirring often, until softened slightly, about

10 minutea. If the fennel starts to stick or burn, lower the heat.

 

Add the stock or water and bring to a boil. Add the carrots and simmer for 15

minutes. Add the asparagus and freah peas, if using, and simmer for 10 minutes

more.

 

Stir in the reserved fennel fronds and thawed frozen peas, if using, and cook

for 1 to 2 minutes more. Add the butter and stir vigorously until it melts and

the sauce thickens a bit, about 1 minute. Adjust the seasonings.

 

Ladlee the stew into shallow bowls. Serve immediately with grated cheese passed

separately at the table.

 

 

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Per Serving (excluding unknown items): 116 Calories; 13g Fat (94.9% calories

from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol;

2mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0