In going through recipes today to find one to share with you all, my goal was to find a recipe that spoke of spring. Not finding one in our collection, I turned to the web. Here, after some searching, I found precisely what I was looking for. This “spring” stew looks positively promising. I can’t wait to try it! So here it is. Borrowed from http://www.rwood.com.
Spring Stew with Asparagus, Snow Pea & Baby Turnips - Rebecca Wood (www.rwood.com)
2 cups snow peas
2 cups baby turnips
1 bunch small radishes (if large, cut in halves)
4 scallions, chopped
3 springs fresh tarragon or savory
1 teaspoon sea salt and freshly ground black pepper to taste
1 tablespoon lemon juice
4 tablespoons unrefined hazelnut or olive oil
Bring 3 quarts of water to a boil; add a tablespoon of sea salt and, starting with the asparagus, separately blanch each vegetable type until just cooked. Cut into bite sized pieces.
Reserve 2 cups of blanching water or use a soup stock. In a wide skillet or wok, place two tarragon sprigs and the blanching water. Add the vegetables and simmer until they’re warmed through. Add lemon juice, season with salt and pepper and simmer for 1 minute. Mince the remaining tarragon. Divide stew into bowls, garnish with minced tarragon and dress with hazelnut oil. Serve hot.