This is my favorite way to cook spring vegetables—with as little liquid as possible so that they retain all their color, flavor, and nutrients. Choose the smallest, sweetest vegetables you can find, using the recipe as a guideline rather than a formula: I might add small turnips, trimmed baby artichokes, young fennel, or broccolini. You can serve it with roast chicken or fish, but I love this stew on its own as a starter or light lunch.
Savor The Season With This Delicious Spring Vegetable Stew
