Jardinière De Légumes Spring Vegetable Stew Recipes

CURRIED VEGETABLE STEW

Steps:

• In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
• Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.

A SUMMER GARDEN'S WORTH OF VEGETABLES

Steps:

• 1. Bring 3 cups of water to a boil in the bottom of a steamer. Steam the new potatoes until they are just tender through, 12 to 15 minutes. Remove from the steamer and reserve. Add the green beans to the steamer and steam until they are nearly tender through but still have their bright green color, 12 to 15 minutes. Remove from the steamer and reserve. Add the onions and the carrots and steam until both are nearly tender through, about 5 minutes. Remove from the steamer and reserve.
• 2. Bring a pot of salted water to a boil, add the peas, return to the boil and cook until the peas are sweet and tender but not quite cooked through, 4 to 5 minutes. Strain the peas and reserve.
• 3. Heat 2 tablespoons of the oil in a heavy skillet over medium heat. Add the potatoes and toss until they are coated with oil, then add the remaining vegetables except for the peas and cook, tossing occasionally, until the vegetables are completely hot through, about 10 minutes. Add the peas and cook, tossing constantly, until they are hot through. Transfer the vegetables to a large, warmed serving bowl. Quickly mince the herbs and sprinkle over the vegetables, along with the fleur de sel and the remaining tablespoon of olive oil. Toss quickly and serve.

PERUVIAN VEGETABLE STEW

Steps:

• Heat the butter (or oil) over medium-high heat in a skillet, stir in the cayenne and corn slices and cook 2 minutes per side, until golden-red.
• Add the lime juice and turn the corn to evenly coat, remove from heat and set aside.
• Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden.
• Add the garlic and cook 1 minute longer, until the aroma is released, then add the squash, tomatoes, oregano, salt, pepper, and water.
• Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender.
• Stir in the corn kernels and peas, cover, and cook 5 minutes longer.
• Taste for seasoning and serve, garnished with the sauteed chile lime corn disks.