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Spring Vegetable Stew

See full recipe on: Cookstr



Ingredients

2 large lemons, halved
4 medium artichokes
2 tablespoons olive oil
2 shallots, thinly sliced
9 small red potatoes (1 to 2 inches in diameter), quartered
1/2 cup dry white wine
3 cups vegetable or chicken stock or reduced-sodium broth
12 fresh asparagus spears, trimmed and sliced on the diagonal into 3/4-inch pieces
1 cup fresh or frozen peeled fava beans, thawed (see notes)
1 cup shelled peas (fresh or frozen)
1/4 cup snipped fresh chives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely grated grana padano or parmesan cheese
Salt and freshly ground black pepper
Shaved grana padano or parmesan cheese, for garnish

Nutrition 6 servings

Per Serving % Daily Value
Calories 451
Fat 7g 11%
Carbs 83g 27%
Protein 16g 32%
Fiber 14g 59%
Cholesterol 4mg 1%
Sodium 273mg 11%
     
Fat
Carbs
Protein

Preparation






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