Spring Vegetable Stew

EatingWell


What's This?
Serving size 6
Total Time

Ingredients

½ oz dried morels (see note) or porcini mushrooms (1/4 cup)1 cup warm water6 large artichokes1 large lemon1 Tbsp extra virgin olive oil4 medium leeks, white part only, cleaned and cut into 1/2-inch dice1 cup baby carrot12 cloves garlic, peeled1 Tbsp chopped fresh thyme or 1 teaspoon dried½ cup dry white wine2 ½ cup reduced-sodium vegetable broth1 tsp salt1 cup baby lima beans, fresh or frozen1 cup peas, fresh or frozen4 tsp butter freshly ground pepper to taste¼ cup chopped fresh chives¼ cup chopped fresh parsley

Directions

1. Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.

2. Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water. Pull off outer leaves from an artichoke. Using a small, sharp knife, pare the artichoke down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.

3. Heat oil in a large deep skillet or Dutch oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes. Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30 to 40 minutes.

4. Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in butter and the reserved lemon juice. Season with pepper. Serve the stew in shallow bowls, garnished with chives and parsley.

Note: Morel mushrooms are cone-shaped, with a honeycombed structure and a smoky flavor. Wild fresh morels are found at gourmet shops or specialty stores in the spring; they are sold dried year-round.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 261
  • Calories from fat 54
  • Total Fat 6gm 9%
  • Saturated Fat 2gm 10%
  • Monounsaturated Fat 2gm
  • Sodium 646mg 27%
  • Total Carbohydrates 45gm 15%
  • Fiber 14gm 14%
  • Protein 11gm
  • Cholesterol 7mg 2%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Stew, Dinner, Healthy, Low Calorie, Low Cholesterol, Vegetable, French, Spring

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