Total time: 50 minutes
Serves 4 as a main dish,
6 to 8 as a side dish
Recipe from the Los Angeles Times.
1 pound fava beans
6 ounces English peas, shelled (1/2 cup shelled)
1/2 cup baby asparagus tips
8 baby carrots
8 baby turnips
16 baby fennel
3 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup veal or vegetable stock
Remove fava beans from pods. Blanch beans in lightly salted boiling water for 30 seconds. Remove with a slotted spoon and drain, reserving the water. Plunge beans into cold water, then remove outer skins and set beans aside.
Blanch peas for 30 seconds in the same water. Remove with a slotted spoon and drain, again reserving the water. Plunge into cold water, drain and set aside.
Blanch asparagus tips in the same water for 30 seconds; plunge into cold water, drain and set aside, reserving the cooking water.
Trim the tops and stems from the carrots, leaving about 1/4 inch of stem. Scrub the carrots with a brush. Cut them in half lengthwise and set aside. Trim the tops from the turnips. Quarter the turnips and set aside. Trim the tops from the fennel and set aside. Chop a portion of the frond to get 1 tablespoon chopped fennel for garnish. Reserve.
Blanch carrot halves in the same pot of boiling salted water just until tender, about 2 minutes. Remove with a slotted spoon and set aside. Blanch turnips in the same water just until tender, about 2 minutes. Remove with a slotted spoon and set aside. Blanch fennel in same water 3 minutes, or until tender. Remove with a slotted spoon and set aside.
Heat butter in a large skillet over medium heat and add blanched vegetables except asparagus tips. Season with salt and pepper, and cook 2 to 3 minutes.
Add stock, cover and simmer over low heat until vegetables are tender, 5 to 7 minutes. Stir in asparagus tips during the last 2 to 3 minutes cooking time. Stir in reserved chopped fennel and serve.
Per serving (based on 8): 232 calories; 12 g protein; 31 g carbohydrates; 4 g fiber; 10 g fat (6 g sat.); 23 mg cholesterol; 362 mg sodium.