Name: Spring Vegetable Ragoût
Cook time: 2.5 hrs
Total time: 2.5 hrs
Yield: Serves 4
Ingredients: 1 pound leeks; 1pound fennel bulb (sometimes called anise); 1/4 pound fresh morels; 1 pound baby turnips, trimmed and halved; 1 pound baby carrots, trimmed; 2 pound fresh fava beans, shelled (1 cup); 1 pound mixed fingerling or other small boiling potatoes; 2 shallots; 3/4 stick (6 tablespoons) unsalted butter; 3 cups chicken broth; 1 1/2 tablespoons freshly grated lemon zest; 1/2 cup chopped mixed fresh tarragon, chives, and flat-leaf parsley; 1/4 cup dry white wine; 3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces; 2 yellow bell peppers, coarsely chopped; Accompaniments: crusty bread and parmesan shavings

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Spring Vegetable Ragoût

One of the very best things about this stew is its practical nature: If you blanch the vegetables, boil the potatoes, and make the infused broth a day ahead, this dish takes only 15 minutes to cook.

Cooks' notes:

·Vegetables may be blanched 1 day ahead, patted dry, wrapped in paper towels, and kept in resealable plastic bags.
·Infused broth may be made 1 day ahead and cooled completely before being covered and chilled.

Recipe notes

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