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French-Style Vegetable Stew

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French-Style Vegetable Stew

Ingredients

  • 6 fresh baby artichokes or 12 frozen baby artichoke halves
  • 1 tablespoon extra-virgin olive oil
  • 1 small fennel bulb
  • 4 ounces green beans, preferably haricots verts, trimmed and cut into 1-inch lengths
  • 24 small or 12 large asparagus tips
  • 12 ounces fresh fava beans, shelled and peeled, or 8 ounces fresh baby peas, shelled, or 1 cup frozen peas, thawed
  • 12 medium spinach or sorrel leaves, stemmed, stacked, rolled up, and sliced into 1/8-inch shreds
  • 6 cloves garlic, peeled
  • 18 pearl onions, peeled
  • 12 baby carrots, peeled, 1/4 inch of green left attached, or 2 medium carrots, trimmed, peeled, and cut into 1-inch pieces
  • 1 tablespoon unsalted butter
  • 3 tablespoons water
  • 4 ounces cremini mushrooms, quartered vertically
  • 1 cup heavy cream
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chervil or tarragon (optional)
  • salt and freshly ground black pepper
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Published 2014-09-09 12:36:14 (2 years ago).

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