Best 3 Spring Vegetable Stew Recipes

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Spring is a season of renewal, and what better way to celebrate than with a hearty and delicious spring vegetable stew? Packed with fresh, vibrant vegetables, this stew is a symphony of flavors that will tantalize your taste buds and leave you feeling refreshed and energized. With its vibrant colors and flavors, this stew is a feast for the senses, perfect for a springtime gathering or a cozy night in. Whether you're a seasoned chef or a novice cook, this easy-to-follow recipe will guide you through the process of creating a delectable spring vegetable stew that will become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MUSTARD SALMON WITH SPRING VEGETABLE STEW



Mustard Salmon With Spring Vegetable Stew image

Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed
Kosher salt
1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill)
1/2 teaspoon coarse-ground black pepper
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 medium fennel bulb, diced
1 pound medium asparagus, trimmed and cut into 1-inch lengths
4 ounces sugar snap peas, topped, tailed and halved crosswise (about 1 cup)
3/4 pound English peas in the pod, shucked (about 1 cup)
5 ounces cauliflower, cut into tiny florets (about 2 cups)
6 medium scallions, white and green parts, sliced at an angle in 1/4-inch lengths
1 tablespoon safflower oil or other vegetable oil
1 teaspoon brown mustard seeds
1 serrano chile, finely chopped, or less, to taste
1 tablespoon chopped tarragon
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
  • Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
  • As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
  • In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
  • For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

SPRING VEGETABLE STEW WITH SWEET-POTATO DUMPLINGS



Spring Vegetable Stew With Sweet-Potato Dumplings image

This vegetarian stew shows off some of the season's freshest vegetables, includingasparagus, carrots, and artichokes -- all afloat in a light vegetable broth.Sweet-potato dumplings make hefty fixings to dig into.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 18

1 medium sweet potato (about 12 ounces), peeled and cut into large chunks
Coarse salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Freshly ground pepper
2 large eggs, lightly beaten
2 tablespoons finely chopped fresh flat-leaf parsley
2 lemons, halved
4 medium artichokes (10 ounces each)
3 tablespoons unsalted butter
10 ounces red pearl onions, blanched and peeled
1 rind Parmesan cheese (about 5 inches long; or subsitute 5-inch piece cheese)
2 1/2 cups homemade or low-sodium store-bought vegetable stock (not roasted)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
12 orange or yellow baby carrots, peeled, or 3 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces
2 tablespoons finely chopped fresh tarragon
6 ounces asparagus, trimmed and cut into 3-inch pieces (about 1 1/4 cups)

Steps:

  • Makethedumplings: Place sweet potato in a saucepan; cover with water by1inch. Bringto a boil; add a large pinchof salt. Reduceheat; simmer until tender,about 15 minutes. Meanwhile,whisk theflour,bakingpowder, 1 1/2 teaspoons salt,andapinch of pepper in a bowl; set aside.
  • Drain sweet potato. Pass through a ricer onto a baking sheet. Spread out; let cool 15 minutes. Transfer to a bowl. Stir in eggs and parsley. Add flour mixture; stir just until a sticky dough forms.
  • Meanwhile, make the stew: Fill a medium bowl with cold water. Squeeze juice of 1 1/2 lemons into water; add rinds. Remove and discard tough outer leaves from 1 artichoke. Cut off top third; peel stem. Halve artichoke lengthwise; remove fuzzy choke, and discard. Cut into 1-inch-thick wedges, and place in lemon water. Repeat with remaining artichokes.
  • Melt butter in a medium stockpot over medium heat. Add onions; cook, stirring occasionally, 3 minutes. Add Parmesan rind. Drain artichokes; add to pot. Stir in stock and 4 1/2 cups water; add salt and pepper. Bring to a boil. Add carrots. Reduce heat; simmer, partially covered, 10 minutes. Squeeze remaining 1/2 lemon into pot; stir in tarragon.
  • Using 2 spoons, form 18 dumplings, dropping into stew as you work. Cover; cook 7 minutes. Add asparagus. Cook, covered, until the dumplings are cooked through and vegetables are tender, about 3 minutes. Remove rind before serving.

SPRING VEGETABLE STEW



Spring Vegetable Stew image

This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 40m

Yield Serves 4

Number Of Ingredients 10

Juice of 1 lemon
6 baby artichokes
2 tablespoons olive oil
1/2 pound spring onions, white and light green parts only, chopped (about 1 1/2 cups)
1/2 cup chopped celery, preferably from the heart of the bunch
1 bulb green garlic, papery shells removed, chopped
1 large fennel bulb (1 to 1 1/4 pounds), trimmed, quartered, cored, and chopped (3 to 3 1/2 cups chopped)
Salt and freshly ground black pepper to taste
1/2 cup water
2 tablespoons chopped fennel fronds or chopped fresh mint (or a combination)

Steps:

  • Fill a bowl with water and add lemon juice. Trim artichokes, quarter them and place in the water as you go along.
  • Heat oil over medium heat in a large, heavy, lidded skillet or Dutch oven and add onions and celery. Cook, stirring, until tender, about 5 minutes. Add garlic, stir for about a minute until you can smell the fragrance of the garlic, and add fennel and a generous pinch of salt. Cook, stirring often, for 5 to 8 minutes more, until the fennel has softened.
  • Drain artichoke hearts and add to the pan. Cook, stirring often, for 5 minutes. Add water and salt to taste and bring to a simmer. Cover, reduce heat to low, and simmer for 10 to 15 minutes, or until all of the vegetables are very tender and fragrant. Stir in chopped fennel fronds and/or mint and simmer for a few more minutes. Taste and adjust salt and pepper. Serve hot or warm, on its own as a side, tossed with pasta or as a topping for grains.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 18 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1093 milligrams, Sugar 9 grams

Tips:

  • Mise en Place: Before you start cooking, gather all the necessary ingredients and equipment. This will help you stay organized and prevent any last-minute surprises.
  • Choose Fresh, Seasonal Vegetables: Spring is a great time to find a variety of fresh vegetables at your local market or grocery store. Look for vibrant colors and crisp textures.
  • Don't Overcook the Vegetables: Overcooked vegetables can become mushy and lose their flavor. Aim to cook them until they are tender but still have a bit of a bite.
  • Use a Variety of Herbs and Spices: Herbs and spices can add a lot of flavor to your stew. Experiment with different combinations to find a flavor profile that you enjoy.
  • Serve with Crusty Bread or Rice: A warm bowl of stew is perfect for dipping crusty bread or serving over rice. This will help to soak up the delicious broth.

Conclusion:

Spring vegetable stew is a delicious, healthy, and easy-to-make meal that is perfect for a weeknight dinner or a weekend lunch. With its vibrant colors and fresh flavors, this stew is a surefire way to enjoy the best of what spring has to offer. So next time you're looking for a simple and satisfying meal, give this spring vegetable stew a try. You won't be disappointed!

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