french vegetable stew
Estouffade Printanière
French Vegetable Stew
Estouffade Printanière
This recipe is based on one that originated in Remembering Lulu Peyraud, the Cooking Queen of Provence. The stew is flavorful enough to be a center-of-the-plate feature, with enough vegetable varieties to keep every bite interesting. The original recipe includes fava beans (which I love) and peas. I’m leaving these legumes out because I’m serving the stew with a pilaf of Lentils de Puy as part of my menu for Parasha Kedoshim.
Serves 4—6
Ingredients:
1⁄4 cup extra-virgin olive oil
A few knobs of butter (can use more oil instead)
1 large onion, finely diced
Kosher salt and freshly ground black pepper
12 small cloves of garlic, peeled and left whole
8 ounces small white or brown mushrooms
24 organic “baby” carrots
6 small artichokes.
1 sprig thyme
2 cups vegetable broth or water
12 baby turnips, peeled and halved (the baby ones are sweet)
2 medium leeks, in 1/2-inch slices, both white and tender green parts
12 stalks fat green asparagus, peeled, in 1-inch pieces
1⁄2 tsp. lemon zest
1 teaspoon fennel seed (optional-if you don’t like them, leave them out)
¾ teaspoon whole coriander seed
¾ teaspoon whole cumin seed
1 ½ teaspoons dried herbs de Provence
2 tbsp. chopped fresh chervil
2 tbsp. chopped fresh parsley
Method:
Trim away all the outer leaves of the artichokes, leaving only the tender leaves near the heart. Save those leaves that you’ve trimmed to steam at a later time, to be served with a nice dipping sauce.
Slice each artichoke in quarters, vertically. Then use a melon baller or a spoon to scrape away the hairy choke. Cut off the sharp tips from the remaining leaves.
Put a knob of butter (or a glug of olive oil) into a large skillet and warm it over medium-high heat. When it sizzles, add the artichoke quarters and cook them, turning them occasionally, until they’re somewhat browned. Then remove them from the pan and set them aside.
Trim the woody part of the mushroom stems and wipe them clean. Unless they’re very small, cut them in half lengthwise.
Put another knob of butter, or another small glug of olive oil, into a large skillet and warm it over medium-high heat. When the butter begins to sizzle add the mushrooms with a little sprinkle of salt. Let them cook undisturbed for a few minutes and then give them a stir. Continue stirring them every so often until they are nicely browned. Then remove them from the pan and set them aside.
Pour the ¼ cup olive oil into the same skillet and warm it over medium-high heat, then add the chopped onion and season it generously with salt and pepper. Cook until the onion is softened but not browned, about 5 minutes. Add the fennel seed, the coriander seed, and the garlic cloves, and sauté for about 30 seconds to toast the spices. Then add the carrots, the artichokes, and the mushrooms with the herbs de Provence and the thyme sprig. Season lightly and stir gently to combine them, just for a minute or two.
Reduce the heat to medium, add 1 cup broth, cover the pan, and let it simmer for 8-10 minutes, or until the artichokes and carrots are cooked but still a bit firm. Add the turnips, leeks, and more broth as necessary (you’re not making soup, but you don’t want your stew to be dry either), and continue to cook, covered, until the turnips are tender, 5-7 minutes. Taste the broth and add more salt if needed.
Add the cut asparagus. Cook, covered, until the asparagus is tender, about 5 minutes.
You can make the stew up to this point in advance.
When you’re ready to finish the dish, stir in the lemon zest.
You can now transfer the stew to an oven-safe casserole/serving dish and finish it in a 350° oven for about 15 minutes, or until all the vegetables are hot and the liquid is reduced by half.
OR:
You can leave the stew in the skillet and continue to cook it uncovered, until the liquid is reduced by half. Then transfer it to a serving dish.
When you’re ready to serve the stew, sprinkle it with the chervil and parsley and bring it to the table.