Name: Warm Vegetable Stew
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 4 small zucchini, halved lengthwise; 2 cloves garlic, finely chopped; ¼ pound butter, cut into ½-ounce pieces; salt and freshly ground pepper; 24 baby carrots, trimmed and peeled; 8 fresh ears baby corn; 24 small French green beans; 24 fresh squash blossoms; 1 tablespoon mixed fresh herbs, finely chopped; 1 sprig fresh tarragon; 1 sprig fresh thyme; 16 small pearl onions, peeled; 6 pattypan squash, halved crosswise; ½ small broccoli, cut into flowerettes; ½ small cauliflower, cut into flowerettes; 4 small yellow zucchini, halved lengthwise

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

I first tasted this most glorious dish in the south of France with Richard Olney, who taught me the technique of the progression of vegetables as they go into the cooking pan. No better description of the dish and the philosophy behind it, no better appreciation of vegetables, can be found than in his book Simple French Food. The combination here is only one of many, though I never use more than seve