French Spring Vegetable Stew (Estouffade Printanière)

saveur.com

Jeremy Hendzel

1⁄4 cup extra-virgin olive oil

1 large onion, finely diced

Kosher salt and freshly ground black pepper

12 small carrots, peeled

6 small artichokes, trimmed and cut into quarters

1 sprig thyme

2 cups vegetable broth or water

12 baby turnips, peeled and halved

2 medium leeks, in 1⁄2-inch slices, both white and tender green parts

1 cup blanced and peeled fava beans

1 cup shelled tender peas

12 stalks fat green asparagus, peeled, in 1-inch pieces

1⁄2 tsp. lemon zest

2 tbsp. chopped chervil

2 tbsp. chopped parsley

Directions at saveur.com

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